Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas - Vegan

We've made a version of these before, but I have to say I like this one better. Even without the cheese. I never thought I would say that.

The filling is chock full of vegetables and spices, and the chopped avocado on top gives it the perfect creamy finish. Jon topped his with sour cream, but I didn't miss it. Some of the dishes I've made in the last few months have left me staring wistfully at Jon's plate saying things like, "How is it with cheese? Goat cheese is my favorite. I bet it's good. Mine is good, but not as good as yours. I hope you appreciate how good yours is."

Sweet Potato and Black Bean Enchiladas - Vegan
Inspired by Oh She Glows

Ingredients:
olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 jalapeno, chopped
2 cloves garlic, chopped
1 14 oz. can black beans, drained and rinsed
2 medium sweet potatoes, peeled, chopped and cooked (I roasted mine at 375 for 45 minutes, you can also steam or bake)
A few handfuls fresh spinach, chopped
1 Tablespoon cumin
1 Tablespoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
freshly ground black pepper
1 Tablespoon nutritional yeast (optional, it adds a little cheesy flavor and slightly thickens the sauce)
24 oz. tomato sauce (I had three 8 oz. cans, but you can use two 14 oz. cans as well)
6 tortilla wraps (I used whole wheat wraps)
Toppings: avocado, lime, hot sauce, cilantro, cheese, sour cream

Prepare your sweet potatoes. I tossed mine with olive oil and roasted at 375 degrees for 45 minutes, turning a few times. You can also steam, boil, or bake them.
In a bowl, combine tomato sauce, spices and nutritional yeast.
In a large saute pan, heat olive oil over medium heat.
Add in the onion, bell pepper and jalapeno and cook until slightly softened, about 3 minutes.
Add in garlic, black beans, and sweet potatoes.
Pour in about half of your enchilada sauce, reserving enough for the bottom and top of the dish.
Add in chopped spinach, stir to combine and turn off heat.
In the bottom of a 9x13 baking dish, spread a thin layer of sauce.
Fill a tortilla up with a large scoop of the vegetable mixture, roll and place seam side down in the baking dish. Repeat with remaining tortillas.
Spread any leftover filling over the top of the rolled tortillas and pour over remaining sauce.
Cover with foil and bake at 350 degrees for 30 minutes.

Attempt to take a picture of an enchilada several times. Give up and eat.

Comments

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann. Simple recipes, awkward jokes, toddler antics and kitchen fiascos. But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks. I, like a classic control freak, tend to keep things to myself. Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help. See? See? But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia). My reaction was typical. This happens to other people. Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken. After research, I decided to take aspects of recipes from Ina Garten , the Pioneer Woman , and good old Joy of Cooking . The first step of making roast chicken is by far the hardest. You have to remove the neck and innards and rinse the raw bird. Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil. After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...

at home with ann

Search This Blog