——creativity never goes out of style——

Sweet Potato and Black Bean Enchilada

img_2578

This recipe is straight from the pages of Oh She Glows and it is by far the best vegan recipe I have ever tasted, let alone made. I myself am not vegetarian, but I aim for at least 3 vegetarian meals per week. However sometimes it can be hard to find a meatless alternative that remotely resembles the original full fat, full flavor or full ingredient recipe you desire. This savory dish will not leave any of your taste buds disappointed and I can guarantee that. At first I skipped by this recipe because it seemed difficult to make, but it is very simple, there are just a few different steps and components needed to make this recipe as delicious as it is! I absolutely love ethnic dishes and different spice profiles so this will definitely be on my regular meal list. So if you are serving up a non traditional holiday meal, this would be a crowd pleaser for sure!

Enchiladas:

  • 2 cups sweet potatoes, peeled and cubed
  • 1 Tbsp plus 1 tsp coconut oil
  • 1 medium red onion, diced (2 cups)
  • 3 large garlic cloves, minced
  • 1 red pepper,  chopped
  • 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 cups baby spinach, roughly chopped
  • 1 can black beans (1 1/2 cups), drained and rinsed
  • 2 1/2 cups Enchilada Sauce
  • 1 Tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp fine sea salt, or to taste
  • 5 to 6  soft tortilla wraps

5 Minute Enchilada Sauce

  • 2 Tbsp coconut oil (or oil of choice)
  • 2 Tbsp flour
  • 4 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 cup tomatoe paste
  • 1 3/4 cup vegetable broth
  • 1/4 tsp sea salt
  • ground cumin

Avocado Cilantro Cream Sauce

  • 1/2 cup fresh cilantro
  • 1 medium avocado, pitted
  • 2 Tbsp lime juice
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder

Directions:

  1. Lightly grease a large rectangular baking dish (9 x 13). Set aside. Preheat oven to 350°F.
  2. Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside.
  3. Make Enchilada Sauce: Melt oil over medium heat. Stir in flour until paste forms. Stir in spices and cook for a couple minutes. Add in remaining ingredients and simmer for 5-10 minutes.
  4. In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for  3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper. Add the chopped red peppers, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
  5. Stir in 1/4 cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt.
  6. Add 3/4 cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
  7. Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
  8. Bake the enchiladas, uncovered, at 350⁰F for 20 to 25 minutes, until the sauce is a deep red colour and  heated through.
  9. While the enchiladas are baking, prepare the Avocado Cilantro Cream Sauce.
  10. When enchiladas are ready to serve, add the Avocado Cream sauce into a ziplock, snip off the corner, and “pipe” the sauce all over the enchiladas. Or simply spread the sauce on top of each enchilada. Garnish with chopped cilantro, avocado, red pepper flakes, and green onion. Serve any remaining cream sauce on the side with a spoon.

img_2582 img_2575 20160708_184541

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” ~ A.A Milne

 

Comments are closed.