rants & recipes

Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Posted by trktos on 12-March-2011

We’re going to a new vegan restaurant tonight but finished off all our leftovers last night for dinner, so I found myself in the rare situation of needing to actually cook lunch today.

I had organic sweet potatoes that needed to be cooked so we fixed some enchiladas with those and black beans – spicy, delicious and filling. And we have enough for lunch tomorrow!

(Halved and based on this recipe.)

Enchiladas

Ingredients:

  • 2 very large sweet potatoes
  • maybe 1 1/2 cans worth of black beans (if using canned, try 1 can and see if that’s enough)
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 2 tsp lemon juice
  • black pepper
  • dash soy sauce
  • 3 cloves garlic, minced
  • 6 very large flour tortillas (corn would be better but we were in a rush at the store, to catch the next bus home and I picked up the first vegan ones I saw … if you try corn, see original recipe for instructions.)
  • 1 recipe green chili sauce (recipe follows)
  • 1 block Follow Your Heart Monterey Jack vegan cheese

Instructions:

  1. Peel, cube and steam sweet potatoes until they’re soft.
  2. Mix spices, lemon juice, soy and garlic with potatoes.
  3. Fold in beans.
  4. Line a baking dish with some chili sauce.
  5. Make enchiladas, and place in dish.
  6. Cover with more chili sauce and top with shredded ‘cheese’.
  7. Bake in a pre-heated-to-350 degree oven for 30 minutes.
  8. Serve with additional sauce.

Green Chili Sauce

(halved, based on this recipe.)

Ingredients:

  • 8 ounces canned hot green chilies
  • 2 ounces canned jalapeño peppers
  • 2 cloves garlic
  • 1 bunch green onions
  • 1 cup water
  • 1 vegetable cube
  • 1 tbsp corn starch, mixed with a bit of water

Instructions:

  1. Combine all ingredients except the cornstarch.
  2. Bring to a boil.
  3. Optional – Turn off heat and mix with an immersion blender.
  4. Return to a boil, adding cornstarch to thicken.
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