Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: *1 tbsp extra virgin olive oil
*1 onion, chopped (~2 cups)
*2 garlic cloves, minced
*1 cup sweet potato, chopped (or zucchini)
*1 bell pepper, chopped
*2 handfuls spinach, chopped
*1 can black beans (~2 cups), drained and rinsed
*Enchilada sauce or Pasta sauce (about 2.5 cups)* see note *1 tbsp nutritional yeast (optional)
*1.5 tsp ground cumin
*1-2 tbsp fresh lime juice, to taste
*1/2 tsp kosher salt, or to taste
*1/2 tsp garlic powder
*1 tsp chili powder, or to taste
*4 whole grain tortilla wraps (I used Food for Life Ezekiel)
*Nacho cheese sauce to pour on top (optional, see below)
*Green onion & chopped cilantro, to garnish
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Directions: |
Directions:1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.
4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.
5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.
Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.
**I've added chicken to these as well if you want extra protein** |
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Number Of
Servings: |
Number Of
Servings:4 |
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