Sunday, 9 March 2014

Vegan Sweet Potato and Black bean Enchiladas with Avocado-cilantro Cream Sauce

After an amazing 26K run in the warmer temperatures today this was a perfect dinner to end my day. Even my husband loved this meal, and he usually doesn't enjoy my "Vegan dishes". :)
(This recipe is taken from my new favourite recipe book. The Oh She Glows Cookbook is written by Angela Liddon and the recipe is from page 147.)

Sweet Potato and Black bean Enchiladas with Avocado-cilantro Cream Sauce

For the Enchiladas:
2 Cups sweet potato (peeled and chopped small)
1 Tbsp olive oil
1 red onion
2 large cloves garlic
sea salt and fresh ground pepper
1 bell pepper
1 (15oz) can black beans
2 large handfuls spinach, roughly chopped
1 1/2-2 cups enchilada sauce (I chose to use Epicure as it is all natural with no added ingredients.)
1 Tbsp lime juice
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt, or to taste
5-6 gluten free corn tortillas
For the Avocado-Cilantro Sauce
1/2 cup Fresh cilantro
2Tbsp lime juice
1/4 tsp sea salt
1/2 tsp garlic powder

1. Preheat oven to 350F. Lightly grease a large rectangular baking dish.
2. Make the Enchiladas. Place sweet potato in a medium saucepan and add enough water to just cover. Bring the water to a boil, then reduce heat to medium and simmer for 5-7 minutes, or until fork tender. Drain and set aside.

3. In a large skillet, heat the oil and add the onion and garlic, sauté for about 5 minutes, until the onion is translucent.

4. Add the bell pepper, cooked sweet potato, black beans, and spinach. Raise the heat to medium-high and cook until the spinach is wilted.
5. Remove from the heat and add 1/4 cup of prepared enchilada sauce, the lime juice, chill powder, cumin and salt.
6. Spread 1/2 cup of the enchilada sauce evenly over the baking dish. Scoop sweet potato filling on each tortilla and roll, placing it seam side down. Spread remaining enchilada sauce over tortillas. If you have left over mixture, top on the tortillas as well.
Make as a casserole and layer the corn tortillas with the mixture (which is what I chose to do). Spread the enchilada sauce on top.
7. Bake the enchiladas uncovered for 20-25 minutes.
8. Meanwhile, make the avocado cilantro sauce. In a food processor, process the cilantro until minced. Add the avocado, lime juice, se salt, garlic powder and 3-5 Tbsp water and process until creamy.
9. When the enchiladas are ready to serve, plate them individually and drizzle or spread some of the Avocado-Cilanto Cream Sauce on top of each. Garnish with cilantro.

Of course we had wine with dinner :)
Our choice of Road 13, Honest John's Red was a fabulous pairing with the enchiladas. This wine from the Okanagan in British Columbia (and one of our favourites). It is a blended wine and is pretty easy to drink.

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