VEGAN SWEET POTATO-SQUASH-BLACK BEAN ENCHILADAS
Whoa baby. If you've been craving enchiladas but looking for, I don't know, that PERFECT vegan variation (so specific, I know)...THIS IS IT. Sweet potato, yellow squash, black beans, and a superb homemade enchilada sauce. Read on, friends. You know you wanna.
The enchilada sauce is PHENOMENAL. Not exaggerating, even a little. Look for the tomato paste near the canned tomatoes in the grocery store!
After you make the sauce, while it's cooling, you'll prepare the filling. To speed up prep time, microwave the sweet potato before you put it in this mix! Be sure to poke it all over with a fork so it doesn't explode.
And side note: these reheat SO well. And if you're not feeling the vegan-ness? Throw some cheese on top of these bad boys.
2 1/4 cups vegetable broth
1/3 cup (or one tube) tomato paste
1 1/2 tbsp chili powder or cayenne pepper
2 tsp ground cumin
1 1/2 tsp dried oregano
2-3 cloves garlic, minced
2 tsp soy sauce
juice of 1/2 lime
1 large sweet potato, microwaved 2 min
2 tsp olive oil
1/2 yellow onion, chopped
1 medium yellow squash, grated
1 tsp chili powder or cayenne
1/2 tsp ground cumin
1/2 tsp salt
2 cloves garlic, minced
1 1/2 cups black beans
1 tsp maple or agave syrup
10-15 corn tortillas
optional: sliced avocado and chopped fresh cilantro
1. To make the enchilada sauce: Dump everything but the lime juice into a medium saucepan, then bring to a simmer and whisk to make sure the tomato paste isn't clumpy.
2. After you cook the sweet potato in the microwave, mash it up (including the skin!).
3. Heat oil in a large skillet over medium heat. Add onion and sauté until browning, 3-5 minutes. Add grated squash and cook for another minute. Add cayenne, cumin, salt, garlic, and black beans. Cook 2 minutes then fold in sweet potato and agave syrup. Turn off the heat and mix until well-combined.
4. Preheat oven to 375ºF. Pour half the sauce into a 9x13 baking dish. Warm up the tortillas (in the microwave with a damp paper towel on top or in the oven!). Lightly coat tortillas in sauce, put a spoonful or two of filling inside, then roll up and place seam-side-down in the dish. Continue until you run out of filling (or space). Pour the rest of the sauce on top.
5. Cover tightly with foil, and bake 20 minutes. Take off the foil, then bake 5 more minutes. Top with sliced avocado, chopped cilantro, or cheese if you're feeling crazy.
This recipe was adapted from the Thug Kitchen cookbook.