I was going through my Oh She Glows Cookbook to get some inspiration, when I came across this recipe that I remember making a while back. Although every recipe in this book looks absolutely delicious, I share only recipes I have tried myself so that I can stay true to my readers and practice what I preach. That goes for everything in life…from working out to yoga and yes, even with cooking and/or baking. So since I’ve already tried this recipe and plan to make it again this week for the family, I thought I would share it with you. This one does take a little extra time, so put aside at least an hour for prep and cook time combined.
For the Enchiladas:
2 cups sweet potato, peeled and chopped small
1 tbsp EVOO
1 red onion, chopped
2 large garlic cloves, minced
1 bell pepper, chopped
1 can black beans, drained and rinsed
2 large handfuls of spinach, chopped
2 1/2 cups 5-minute Enchilada sauce (posted below) or store bought
1 tbsp fresh lime juice
1 tsp child powder
1/2 tsp ground cumin
1/2 tsp sea salt
5 sprouted-grain or gluten-free tortillas
For the 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
For the 5-minute Enchilada Sauce:
2 tbsp vegan butter
2 tbsp flour
4 tsp child powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 cup tomato paste
1 3/4 cup vegetable broth
1/4 to 1/2 tsp sea salt, to taste
Fresh cilantro leaves for serving
Sliced green onion, for serving
- Preheat oven to 350 degrees. Lightly grease a large rectangular baking dish.
- Make the Enchiladas: Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce heat to medium high and simmer for 5-7 minutes, or until fork tender. Drain and set aside.
- In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with sea salt and black pepper.
- Add the bell pepper, cooked sweet potato, black beans and spinach. Raise the heat to medium-high and cook for a few minutes more, or until the spinach is wilted.
- Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chill powder, cumin, and salt.
- Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Scoop 3/4 cup of the sweet potato filling onto each tortilla. Roll up the tortillas and place them seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, spoon it on top of the tortilla as well.
- Bake the enchiladas, covered for 20-25 minutes, until the sauce is a deep red colour and the enchiladas are heated through.
- Meanwhile, make the Avocado-Cilantro Cream Sauce: In a food processor, process the cilantro until minced. Add the avocado, lime juice, sea salt, garlic powder, and 3 tbsp water and process until creamy, stopping to scrape down the bowl as needed.
- When the enchiladas are ready to serve, plate them individually and drizzle or spread some of the Avocado-Cilantro Cream Sauce on top of each. Garnish with cilantro and green onion, if desired.
For the Enchilada Sauce:
1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the flour until a thick paste forms. Stir in the child powder, garlic powder, cumin, onion powder, and cayenne until combined. Cook for a couple of minutes until fragrant.
3. Stir in the tomato paste, followed by the broth. Whisk until smooth and combined. Bring to a low boil over high heat (covered, if necessary) and then reduce the heat to medium to maintain a simmer. Stir in salt and simmer for about 5 minutes, until thickened.
Source: www.ohsheglows.com (recipe from cookbook)
Until next time,
Have a fit and fabulous day!