I was craving Mexican food, but for some reason wanted it to be meat free and dairy free. I told my hubby I was going to try and make vegan enchiladas. His first response of course was “NO.” See he loves himself some meat. However, these enchiladas made him a believer in having some meat free dinners. So, give them a shot whether you are a meat eater or not. :)
Recipe by: Amy Clevenger, fitfunandfantastic.com
Makes 10 Enchiladas
- 10 Small Ezekiel Sprouted Grain Tortillas (or small tortillas of choice)
- 1 Medium Sweet Potato
- 1 Small Red Onion, sliced
- 2 Bell Peppers, sliced (I used yellow and red)
- 1/2 teaspoon Minced Garlic
- 1 cup packed Spinach
- 1 can Black Beans, drain a little of the juice from the top of the can
- 1-2 teaspoons Taco or Mexican Seasoning
- Salt and Pepper, to taste
- 3/4 cup salsa
- Nutritional Yeast
Preheat the oven to 400 degrees Fahrenheit. Take the sweet potato and microwave it for 2 minutes to soften, then chop into small pieces. Take a pan with a bit of coconut oil and saute the sweet potatoes until they start to soften. Then add the onion, bell pepper and garlic. Allow this to cook until the onion is clear and the sweet potatoes are fully cooked. At this point add the spinach and pour in the black beans, mexican seasoning, salt and pepper. Let it simmer for a few minutes.
Spray a non-stick 2 quart baking dish with non-stick spray. Spoon approximately 1/4 cup of the sweet potato mixture in each tortilla. Fold the tortilla over the filling and place the 10 enchiladas in the pan with the seam side down. Top with salsa and nutritional yeast. Cover with aluminum foil and bake for approximately 20 minutes. Chow down!NOTE: Don’t mind dairy? Top with cheese instead of nutritional yeast and serve with greek yogurt or sour cream.
NOTE: Can easily half the amount of enchiladas by using a smaller baking dish.
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