Purple Carrot charges ~$10/serving
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Make it at home: ~$2/serving
- Cuisine Mexican
- Course Main
- Original Purple Carrot
- Prep 15 min
- Cook 35 min
- Serves 2
Ingredients
- 2 large sweet potatoes, diced
- 1 can organic black beans, drained
- 6 organic corn tortillas
- 2 cups organic enchilada sauce
- ½ cup raw cashews, soaked 2 hrs, drained
- juice of 1 lime
- 1 garlic clove
- ¼ cup water
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp avocado oil
- fresh cilantro, avocado slices
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Preheat oven 400°F. Toss sweet potato with oil, cumin, paprika. Roast 20 min.
- Blend cashews, lime, garlic, water, pinch salt until smooth for cashew crema.
- Toss roasted sweet potato with black beans. Warm tortillas, fill with mixture, roll tightly.
- Place seam-down in baking dish. Pour enchilada sauce over. Bake 15 min. Top with cashew crema, cilantro, avocado.
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