Quick Vegan Enchiladas with Sweet Potato Sauce
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Category
Main Course
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Cusine
California Healthy Vegan Vegetarian
What do you need?
How to make?
Ingredients
1 tablespoon extra virgin olive oil
1 15- ounce can sweet potato puree, butternut squash puree, or pumpkin puree
1/2 teaspoon turmeric powder
2 medium cloves garlic, grated on microplane
1 tablespoon taco seasoning
3/4 teaspoon fine grain sea salt
1 lemon, zest and juice
8 corn tortillas , room temperature or warm
1 15- ounce can black beans, drained and rinsed
1/3 cup chopped black olives
1/3 cup tahini
1/2 cup sliced almonds
1 1/2 cups chopped cilantro leaves
to serve : oven-roasted tomatoes, serrano vinegar & chiles*, a favorite salsa, etc.
Directions
Preheat oven to 375°F . Grease a 9x13-inch baking dish with olive oil and set aside. In a medium bowl, combine the black beans, lemon zest and juice, salt, taco seasoning, garlic, turmeric powder and 1/4 cup of the cilantro leaves. Mix until combined. Place one tortilla on a flat surface and spread about 1/4 cup of the bean mixture over it evenly. Roll up the tortilla and place it in the prepared baking dish seam side down. Repeat with remaining tortillas and bean mixture. In a medium bowl, combine the sweet potato puree, olive oil, serrano vinegar & chiles*, tahini and remaining cilantro leaves until smooth. Spread this mixture over the rolled enchiladas in the baking dish. Sprinkle with almonds and olives if desired. Bake for 25 minutes or until golden brown on top and heated through in center of enchiladas. Serve with oven-roasted tomatoes, salsa, extra cilantro leaves and tahini if desired! Enjoy.