erica_the_vegan (erica_the_vegan) wrote in vegancooking,
erica_the_vegan
erica_the_vegan
vegancooking

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vegan sweet potato and black bean no-roll enchiladas

This recipe is another from Vegan Planet - Black Bean and Sweet Potato Enchiladas - it was excellent! I was too lazy to actually roll the enchiladas (and I was low on tortillas), so I just made it like a lasagna. This was a really cheap, healthy, tasty meal.

 

The filling, simmering away on my stove. The roasted sweet potatoes in this were just great. I added a tiny bit of liquid smoke to mine, along with some Emeril's Southwestern Essence.

Mmm...

Recipe:

You'll need:

  • 2 large sweet potatoes, peeled and diced (remember, the smaller you dice, the quicker they'll cook)
  • 1 Tbsp. olive oil
  • 1 large garlic clove (I used three)
  • 1 small, fresh hot chile, seeded and diced (I used a jalepeno)
  • 1.5 cups cooked or one 15-ounce can black beans, drained and rinsed
  • One 14.5-ounce can diced tomatoes, drained
  • 1 Tbsp. chili powder
  • Salt and freshly ground black pepper
  • 2 cups of your favorite tomato salsa (you could probably also use enchilada sauce here)
  • 8 large flour tortillas
  • 1/4 cup finely chopped red onion

How to do it:

  • Preheat oven to 400 degrees F. Arrange the sweet potatoes in a single layer on a lightly oiled baking sheet and roast until tender, turning once, about 20 minutes. Remove from oven and set aside.
  • Reduce oven temp. to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring, until fragrant, about 30 seconds. Add the beans, tomatoes, chili powder, and salt and pepper to taste. Stir in the sweet potatoes and simmer for 5 minutes. Remove from heat and set aside.
  • Spread and thin layer of salsa over the bottom of a lightly oiled 9x13 and set aside. (my dish wasn't that exact size, but whatever you have that's close to this should be fine.)
  • Place a tortilla on a flat work surface. Spoon a portion of the sweet potato mixture down the center of the tortilla and roll it up. Place the filled tortilla in the baking dish seam side down and repeat with the remaining tortillas and filling mixture. Spoon any remaining filling mixture on top of the enchiladas, top with the remaining salsa, and sprinkle with the onion. Bake in the oven until hot and bubbly, about 20 minutes. Serve hot.

Changes I made:

  • I sauteed half an onion with my three cloves of garlic instead of sprinkling on top at the end. I also added some yellow corn, liquid smoke, and extra seasonings to mine. I made mine as a lasagna, using salsa on the bottom of the dish, then a layer of tortillas, then the filling, then another layer of tortillas, topped with more salsa and soy cheese (Vegan Rella).

I love this dish because it has so many good things packed into one casserole dish - it's a whole meal, but I had some fat-free (and thus vegan) refried beans along with mine. I can see myself eating this along with a green salad, too. If you play your cards right, and you're interested in this kind of thing, the dish can be almost fat-free. I used low-fat whole wheat tortillas (and I only used three in the whole dish), only a tablespoon or two of oil for the whole dish, and my soy cheese happens to be almost fat-free. Plus there's just a smorgasbord of nutrients in there. I'm quite pleased.

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