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March 03rd, 2015

Vegan Enchiladas with Coriander and Avocado Cream

Sarah

By Sarah Bradley
Directors


Sweet potato, black bean, spinach and pepper vegan enchiladas.

  • Prep: 35 minutes
  • Cook: 45 minutes
  • Total time: 1 hour, 20 minutes
  • Recipe serves: 4

 

Ingredients: Enchilada Filling

  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 handful sweet potato, chopped (or zucchini)
  • 1 bell pepper, chopped
  • 2 handfuls spinach, chopped
  • 1 can black beans, drained & rinsed
  • Enchilada sauce or pasta sauce (2 1/2 cups)
  • 1/2 tsp ground cumin
  • 1 - 2 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/2 tsp garlic power
  • 1 tsp chilli powder, to taste
  • 4 whole grain tortilla wraps
  • Coriander avocado cream sauce, to taste
  • Green onion & chopped cilantro, to garnish

 

Instructions

 

  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 to 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, chilli powder - all to taste. Adjust seasonings if necessary. Stir well.
  4. Scoop about 3/4 - 1 cup of the mixture on to the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2 - 2/3 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 avocado coriander cream. When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped coriander and green onion. Serve immediately. Makes 4 enchiladas.
  6. Season to taste.

 

 

Ingredients: Coriander Avocado Cream

  • 1 & 1/4 avocado flesh
  • 2 tbsp water, potentially more to thin out
  • 2 - 3 tbsp fresh lime juice
  • 1 tsp apple cider vinegar
  • 1 cup packed fresh coriander
  • 1 tsp salt
  • 1 can black beans, drained & rinsed
  • Enchilada sauce or pasta sauce (2 1/2 cups)
  • 1/2 tsp ground cumin
  • 1 - 2 tbsp fresh lime juice
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic power
  • 3/4 tsp ground cumin
  • Black pepper, to taste
  • Red pepper flakes or cayenne pepper

 

Instructions

 

  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.

 


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