Vegan Enchiladas with Cilantro Avocado Sauce...(File in Rotation)

I feel like I should turn my blog into a recipe blog since that's the primary focus of late. I cant believe how excited I am about cooking! Thank the Lord once again for sending this my way!It's 1:03 in the morning and i just finished making the below. Which was GOOD! Even J thought it was good but as I suspected he thought the sweetness was unnecessary (I added a pack of equal because the recipe calls for pasta sauce and i love sweet pasta). This recipe will definitely be in the rotation pile. I feel like I need a recipe box...hmmm ..may have to look at one of my fav place "personalization mall" next month. i know the above isnt the prettiest picture ..I'll have to work on the presentation on my next batch...(it is after 1 in the morning)

The recipe came from the infamous fabulous Angela.

http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/

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) (I used red onions because that was in my house)

2 garlic cloves, minced

1 cup sweet potato, chopped (or zucchini) (sweet potato)

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 (I used Pasta Sauce-Chunky Ragu Pasta Sauce)

1 tbsp nutritional yeast (optional) (This really is optional..I paid close to $6.00 for this and you couldnt even taste it)

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) (I used Low Carb Trader Joe's Whole Wheat Tortilla Wraps)

Cilantro Avocado Cream Sauce, to pour on top (recipe below)

Green onion & chopped cilantro, to garnish (I made this optional)

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 (I'm not there yet to use avocado flesh so I used avocado)

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.