SWEET POTATO AND BLACK BEAN ENCHILADAS

SWEET POTATO AND BLACK BEAN ENCHILADAS

Finally last Sunday I got to sit outside in the garden with a glass of cold German Riesling. I started to think about summer dishes. The warm spell unfortunately didn’t last long (just one afternoon). Cold Monday meant that instead of courgette spaghetti with coriander pesto I ended up making these hearty sweet potato and black bean enchiladas.

Of course enchiladas are Mexican but out of laziness and convenience I used my new Creole seasoning mix. I did want to try it out and let’s be honest there are many similarities in the spices used in Creole and Mexican cooking. No need to be a purist on a Monday evening right? If you want to use single spices than a mixture of cumin, coriander, paprika, chilli, thyme, oregano will do the trick. This is what I love about cooking, you can always improvise and make each dish your own.

Otherwise this is a pretty straightforward dish to make, it takes a bit longer than my usual Monday evening meal but it’s worth the effort. It also tastes great the next day (yes I scoffed the leftovers) and freezes well too so its perfect for batch cooking. Don’t forget the usual guacamole, salsa, sour cream (cashew lime cream) and a crunchy salad.

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SWEET POTATO AND BLACK BEAN ENCHILADAS
Oil free if no vegan cheese used

1 onion, finely chopped
1 celery stick, finely chopped
1 green pepper, chipped
2 cloves of garlic
1-2 tsp Mexican, Creole or Cajun spice mix
1 Tbs tomato puree
440g (1 lb) sweet potato, peeled and cut into 1cm dice
1 tin of black beans
1 cup enchilada sauce
1/3 cup water
salt and pepper
10-12 corn tortillas
80g (3oz, about 1half cup) vegan cheese (optional), shredded

enchilada sauce
2 tins of tomatoes
1 clove garlic
1 tsp Mexican, Creole or Cajun spice mix

To serve:

salsa
avocado
cashew lime cream (1 cup cashews, 1/2cup water plus more if needed, juice of a lime, salt to taste)

  • Preheat 80ml (1/3 cup) of water in a medium sauté pan with a lid. Add the onion, celery, garlic and pepper, sauté till softened adding more water if needed.
  • While the vegetables are cooking, blend all the sauce ingredients in a blender. Set aside.
  • Add the tomato puree and spices to the vegetables and cook for one minute.
  • Next add 250ml (1 cup) of the enchilada sauce, sweet potatoes, black beans and water. Simmer covered for 20-30 minutes or until the sweet potatoes are cooked and the sauce is very thick (see picture of the mixture).
  • In a large baking dish, spread about 1/4cup of the enchilada sauce on the bottom of the dish. Put about 2-3 heaped tablespoons of the filling in the centre a corn tortilla, roll and place into the baking dish. Repeat with the remaining tortillas. Poor the remaining sauce over and top with the vegan cheese if using.
  • Bake for 30 min in a 180C oven.
  • Serve with the cashew lime cream, avocado and salsa.


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