Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas

Adapted from Time Crunch Vegan Enchiladas.

Yield: 4 Enchiladas

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 onion, chopped (~2 cups)
• 2 garlic cloves, minced
• 1 cup sweet potato, chopped (or zucchini)
• 1 bell pepper, chopped
• 2 handfuls spinach, chopped
• 1 can black beans (~2 cups), drained and rinsed
• Enchilada sauce or Pasta sauce (about 2.5 cups)* see note
• 1 tbsp nutritional yeast (optional)
• 1.5 tsp ground cumin
• 1-2 tbsp fresh lime juice, to taste
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp garlic powder
• 1 tsp chili powder, or to taste
• 4 whole grain tortilla wraps (I used Food for Life Ezekiel)
• Cilantro Avocado Cream Sauce, to pour on top (recipe below)
• Green onion & chopped cilantro, to garnish

Directions:

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

2. In a large skillet or pot, 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 chopped pepper, 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 your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.

4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. 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. Sprinkle with vegan cheese if preferred.

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

Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.

Cilantro Avocado Cream Sauce

Inspired by Kathy’s Cashew Cream Sauce.

Yield: ~1.25-1.5 cups

Ingredients:

• 1 & 1/4 cup avocado flesh
• 2 tbsp water, or more as needed to thin out
• 2-3 tbsp lime juice, to taste
• 1 tsp apple cider vinegar (optional)
• 1 cup packed fresh cilantro
• 1 tsp kosher salt, to taste
• 1/2 tsp garlic powder
• 3/4 tsp ground cumin
• Black pepper, to taste
• Red pepper flakes or cayenne pepper, to taste

Directions:

1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended. Use immediately for best results.