Crunchy tacos and rolled burritos are great anytime Mexican meals. But for a dish that really gets the fiesta started this Cinco de Mayo, entertain with vegan enchiladas. No one will miss the meat with this hearty combination of sweet potatoes, black beans and spinach, simmered in Mexican seasonings before being tucked into sprouted-grain tortillas, topped with salsa and baked to bring out the flavor. Can’t imagine going cheeseless? Sprinkle on some nutritional yeast for a touch of cheddar taste without the dairy or extra fat!
Vegan Black Bean & Sweet Potato Enchiladas
10 small sprouted-grain tortillas(or tortillas of choice)
1 medium-sized sweet potato
1 (15 oz.) can black beans, with small amount of juice drained
1-2 tsp. Mexican seasoning
½ tsp. minced garlic
1 cup packed spinach leaves
2 bell peppers, sliced
1 small red onion, sliced
Salt and pepper, to taste
3/4 cup salsa
1. Preheat oven to 400 degrees F.
2. To soften sweet potato, microwave for 2 minutes; chop into chunks. In medium-sized skillet with a small amount of coconut oil, sauté sweet potatoes for several minutes.
3. Add garlic, onions and peppers. Cook until onions are clear and sweet potatoes until fully softened.
4. Add spinach, black beans and Mexican seasoning; let simmer for several minutes.
5. Spray 2-quart baking dish with non-stick spray. Place ¼ cup of sweet potato mixture into each tortilla; fold over tortillas and arrange in pan with seam side facing down.
6. Top enchiladas with salad and a sprinkling of nutritional yeast. Cover with foil and bake for 20 minutes. Serve with sour cream or Greek yogurt, guacamole or toppings of choice.