Wednesday, March 21, 2012

Vegan Enchiladas...Yum!

Black Bean, Spinach, Sweet Potato Enchiladas

1 onion, chopped
3-4 cloves garlic, minced
1 sweet potato, chopped
few big hand fulls of spinach, chopped
1 lb black beans or a couple of cans, drained and rinsed
1 bell pepper, chopped 
lime juice
1-2 tsp cumin
1 tsp cayenne powder
salt to taste
approximately 3 cups of enchilada sauce
olive oil

chop the sweet potato & steam until tender.  in saute pan, add olive oil and chopped onion.  cook on med-low heat until the onions are translucent.  add minced garlic cooking together for a few more minutes (careful not to brown them).  add sweet potato, spinach, and pepper, along with spices.  cook together for ~5 minutes.  add ~2.5 cups enchilada sauce.  let cook for approximately 5 more minutes.  

spoon 1-2 cups of mixture in the bottom of a 9x13 baking dish.  spoon ~1 cup of mixture into tortilla wraps and place on top of mixture.  yields approximately 6-8 enchiladas.  pour the remaining enchilada sauce on top.  bake in oven, heated to 350 for 20 minutes.  we put super yummy guacamole on top of ours when they came out of the oven and served them with rice.
Rich claims that if he knew that food like this existed, he would have become vegan much sooner.
What is left of our dinner!

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