Oley….knocked it out of the park with this Mexican dinner
We had a family gathering for dinner and tried the sweet potato and black bean enchiladas with avocado-cilantro sauce… page 147 I’m giving this an 11 out of 10!!!!!!!!!!!!!!!!!!!!!!!!!! YUM!!!!
This was a little bit of a 2-fer….I made the 5 minute enchilada sauce page 300. The only things I had to run to the store for were: corn tortillas, avocado, cilantro and fresh limes. Just a side note… when you first look at a vegan recipe (or gluten free recipe) the amount of ingredients is daunting. It’s all about the spices and herbs that bring pure joy to these tasty foods. Hang in there!!!
Preheat oven to 350… lightly grease a large rectangular baking dish
For the Enchilada:
2 cups of peeled, chopped sweet potatoes that have been boil for 7 minutes. drain and set aside
In a skillet: sauté till onions are translucent (5 minutes)
1 Tbl olive oil
1 red onion, chopped
1 large cloves of garlic, minced
salt and pepper
ADD: and cook till spinach is wilted
1 bell pepper, chopped
1 can of black beans, drained and rinsed
2 large handfuls of spinach..chopped
cooked sweet potatoes
1 TBL. fresh lime juice
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. sea salt
1/4 c. enchilada sauce (homemade or store bought)
Spread 1 c. enchilada sauce over bottom of prepared baking dish. Cut up 6-7 corn tortillas and layer as follows:
corn tortillas
Black bean/sweet potato mixture
enchilada sauce
REPEAT layer
Top with crumbled tortilla chips and avocado cream sauce and green onions
BAKE, UNCOVERED FOR 25-30 MINUTES (or until hot all the way through)
5 MINUTE HOME MADE ENCHILADA SAUCE
In a sauce pan:
melt 2 TBL vegan butter
Stir in: Whisk together and cook for 5 minutes
2 TBL. flour (regular or gluten free)
4 tsp. chili powder
1 tsp garlic powder
1 tsp. ground cumin
1/2 tsp. onion powder
1/4 tsp cayenne pepper
1 scant c. of tomato paste
1 3/4 c veggie broth
2 tsp. sugar
1/4- 1/2 tsp. sea salt
AVOCADO-CILANTRO CREAM SAUCE (Blend the following in a food processor)
1/2 C. fresh cilantro
1 medium avocado, pitted
2 TBL. fresh lime juice
1/4 tsp sea salt
1/2 tsp garlic powder
Hint: I put mine in a plastic sandwich bag and cut the corner off to pipe it onto the enchilada. Worked like a charm!!
I followed the recipe until:
I did mine as a casserole instead of rolling little individual enchiladas. Corn tortillas are very little and I’ve yet to find any that are 10 inches. So, I cut up my corn tortillas and layered those with the Black bean mixture and enchilada sauce. Think layering like lasagna…. I also added a few crumbled tortilla chips on the top… this was easy to assemble and super easy to cut and serve.
The Avocado cream sauce is to die for…next time I would triple this part of the recipe. DELICIOUS!!!!! (Even my son-in-law who is not crazy about cilantro loved this sauce!!)
The recipe says you will not miss the cheese that normally is the better part of an enchilada and Angela Liddon is right!!! This recipe passed the non-vegan test with flying colors. My husband is looking forward to the left overs. Me too!!!!!
Side note: I borrowed this picture temporarily. We were so excited to dig into this dish, I forgot to take a picture for my blog..oops!!
