Bean and Sweet Potato Enchiladas with Cilantro-Orange Crema - Forks Over Knives

Name: Bean and Sweet Potato Enchiladas with Cilantro-Orange Crema - Forks Over Knives
Ingredients: ½ cup raw cashews; ¼ cup fresh cilantro; 2 tablespoons lime juice; 1 scallion, chopped; 2 teaspoons orange zest; 2 cups cubed peeled sweet potato; 1 8-oz. can no-salt-added tomato sauce; 2 teaspoons ancho chili powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon paprika; 8 6-inch whole wheat tortillas; 2 cups Instant Pot o’ Beans , undrained (see tip, recipe intro); 4 cups fresh baby kale, shredded; 4 cups fresh baby spinach, shredded; ½ cup slivered red onion; 2 medium oranges, peeled and sectioned

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These bean and sweet potato enchiladas are smothered in a savory red sauce and topped with a zesty cilantro-orange crema. Get the recipe!

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Ingredients

½ cup raw cashews
¼ cup fresh cilantro
2 tablespoons lime juice
1 scallion, chopped
2 teaspoons orange zest
2 cups cubed peeled sweet potato
1 8-oz. can no-salt-added tomato sauce
2 teaspoons ancho chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
8 6-inch whole wheat tortillas
2 cups <a href="https://www.forksoverknives.com/recipes/vegan-salads-sides/instant-pot-beans-pressure-cooker/">Instant Pot o’ Beans</a>, undrained (see tip, recipe intro)
4 cups fresh baby kale, shredded
4 cups fresh baby spinach, shredded
½ cup slivered red onion
2 medium oranges, peeled and sectioned