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!
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!
