April 15, 2013

Vegan Enchiladas with Cilantro Avocado Cream Sauce

Vegan Enchiladas with Cilantro Avocado Cream Sauce

Just good food, from Oh She Glows.  That is all.

The recipe below says it’ll make 4 enchiladas, so I doubled it and came out with a full 9x13 dish of enchiladas.

Ingredients:

  • 1 Tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup sweet potato, chopped (or zucchini)
  • 1 bell pepper, chopped
  • 2 handfuls spinach, chopped
  • 1 can black beans, drained and rinsed
  • Enchilada sauce (about 2.5 cups)
  • 1 Tablespoon nutritional yeast (optional)
  • 1 1/2 teaspoon ground cumin
  • 2 Tablespoons fresh lime juice, to taste
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon 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
Cilantro Avocado Cream Sauce

Ingredients:

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

Directions for Sauce:

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.

Directions for Enchiladas:

Pre-heat oven to 350*

  1. Pre-cook the 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 Tablespoon 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. 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. Add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast, 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 tortillas and leave a bit of filling left to spread over the top.
  5. Bake for 18-20 minutes. Meanwhile, make your Cilantro cream sauce. When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion.

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