Meatless Monday

The BOY and I have been thinking about enchiladas for dinner for a few weeks now.  I have only made one enchilada recipe, which also happens to be the only enchiladas that I have ever eaten.  I think they are fabulous and the BOY seems to like them too (although he did call me out the time I used spelt tortillas).  Needless to say, I was thrilled when I finally received my Vegetarian Times magazine in January and the December cover was enchiladas.  I am a big fan of Clean Eating magazine, and I received a two-for-one deal with Veg Times when I renewed that I just couldn’t pass up. 

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This mouthwatering dinner is made with sweet potatoes (a favorite of mine) and black beans.  It landed itself on the cover as the winner of the reader’s recipe contest.

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The BOY is not typically a fan of meatless meals and he claims to dislike sweet potatoes (however, I am not even sure that is possible).  Monday morning I casually mentioned that we were having enchiladas for dinner, so when he walked into the house announcing his excitement and commenting on how good everything smelled, I knew the no meat thing wouldn’t be a problem.

 

The recipe is a little more time consuming as you have to prep the filling before everything goes into the oven, but super doable and easy to follow.  I used my immersion blender to mash up the sweet potato mixture since I don’t have a potato masher.  I thought this worked out perfectly although I probably could have been a little more thorough as there were a few sweet potato chunks in the mix that the BOY quickly discovered.  I almost didn’t post this picture, but TRUST ME…this tastes MUCH BETTER than it looks.

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The recipe states that it makes 16 enchiladas.  My guess is that they used much smaller tortillas.  I found these 100% Whole Wheat tortillas at Super Target, and they rolled up nicely without falling apart.

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The only trouble that I had was my sauce seemed to be a little thinner than I expected.  The sauce recipe begins with canned tomato sauce and calls for the addition of veggie broth.  I’m not sure if I added to much broth or didn’t simmer appropriately, but I ended up with a thin/runny sauce.  I attempted to thicken it up a bit with some flour and then remembered that I really had no idea how thick enchilada red sauce was supposed to be.  When I mentioned it to the BOY, he was not concerned and in the end, the sauce was perfectly seasoned and not too runny at all.

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I made 5 enchiladas and had some leftover filling.  It was so amazing that I saved in a tuperware figuring I would make leftover sweet potato and black bean tacos for lunch this week.  Yummy!

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My ‘runny’ sauce ended up being just fine and totally filled the pan, encasing my rolled tortillas in Mexican flavors. I had some leftover chipotle peppers from my GIANTS VEGAN CHILI this weekend. I got brave and used two of them in the filling, adding a nice dose of spiciness.

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My shopping excursion to the Super Target this weekend, although fun, was not ideal for this recipe.  I was unable to find queso freso or any other Mexican white cheese, so I settled for the shredded Mexican blend.

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I baked, then broiled, cooled and finally served our delicious dinner.

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It was a little messy removing the enchiladas from the pan, but the BOY and I used a big spoon to scoop out extra sauce and everything tasted so good we even licked our sauce-covered fingers.  I was so impressed with how fresh and flavorful this recipe was and even more impressed that it was created by a reader!  I had leftovers topped with avocado for lunch today and could not stop talking about the new enchilada recipe that I found!  The creator of the recipe recommends it for the perfect potluck and get together and I must say that I agree. It is a true crowd pleaser!

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Congrats to James and thanks for the fabulous new favorite recipe!!!

 

 


Sweet Potato & Black Bean Enchiladas

Recipe by James McNulty, 1st place winner in Vegetarian Times Reader Recipe Contest

Serves 8

Sauce
1 15-oz. can tomato sauce
1 3/4 cups low-sodium vegetable broth
1 tsp. ancho chile powder
1 tsp. Simply Organic chili powder
1 tsp. Simply Organic garlic powder
1 tsp. Simply Organic onion powder
1 tsp. Simply Organic dried oregano
1/2 tsp. Simply Organic chipotle chile powder

Filling
1 Tbs. Spectrum extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa (I used a roasted bean, corn, and red pepper salsa)
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can Eden Organic black beans, rinsed and drained
1 12-oz. round queso fresco, divided

Enchiladas

Spectrum extra virgin olive oil, for brushing baking dish
16 6-inch corn tortillas, warmed
2 limes, cut into wedges, for garnish
1 avocado, sliced, for garnish
1/2 cup sour cream, for garnish
Cilantro sprigs, for garnish, optional

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
3. To assemble Enchiladas: Preheat oven to 350°F. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

 

***Note: I did not have all of the spices recommended for the sauce so I subbed in what I had in my spice cabinet to create a flavorful combination.

PER serving (2 ENCHILADAS): 435 CAL; 13 G PROT; 15 G TOTAL FAT (5 G SAT FAT); 65 G CARB; 20 MG CHOL; 963 MG SOD; 11 G FIBER; 11 G SUGARS

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