Veggie enchiladas with avocado cream sauce

It's been a long time since I made this recipe for dinner but when Gord sat down to the table tonight he said "mmmm my favourite" I was surprised! No shocked!

Why? 

Well because my meat and potatoes man just named a vegetarian dish a favourite! 

It is pretty tasty but I kind of thought of it as one of those dishes I loved and everyone else tolerated! I guess not! 

The original recipe came from here. 

I leave out the peppers but everything else is basically the same! 

I do find it makes more filling than we need but it's great to use the next day too! 

This is what I did with what I had on hand:

Ingredients:

• 1 tbsp extra virgin olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 cups sweet potato, chopped
• 2 handfuls spinach, chopped
• 1 can black beans (~2 cups), drained and rinsed
• Enchilada sauce  - Recipe Below
• 1 tbsp nutritional yeast (optional)
• 4 whole grain tortilla wraps (I used Food for Life Ezekiel)
• Avocado Cream Sauce, to pour on top (recipe below)

Directions:

1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by steaming it for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.

2. In a large skillet, 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 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 the nutritional yeast (optional), Stir well. I don't add in the extra seasonings that the original recipe lists because the enchilada sauce contains it all plus!

4.  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. Cover with enchilada sauce and sprinkle with cheese if preferred.

5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Avocado 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.

Avocado cream sauce 

1 avocado

1/2 tsp garlic powder

1/4 tsp cumin

1/4 tsp sea salt

1/4 cup water

In food processor blend avocado and spices until smooth, when mostly chopped up add in water to make into a thick sauce! 

Adding in cilantro to this sauce is amazing, but I didn't happen to have any on hand tonight!  

Enchilada Sauce

INGREDIENTS

• 1/4 cup olive oil
• 1/4 cup flour
• 1 (28-ounce) can tomato sauce
• 2 tablespoons plus 2 teaspoons chili powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Honey
• Sea Salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
• Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
• Store in an airtight container in the refrigerator for up to two weeks.

Give it a try and let me know what you thought!