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.
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.
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.
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.
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.
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!
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.
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.
I baked, then broiled, cooled and finally served our delicious dinner.
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!
Congrats to James and thanks for the fabulous new favorite recipe!!!
Recipe by James McNulty, 1st place winner in Vegetarian Times Reader Recipe Contest
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
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
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