Wednesday, February 18, 2015

Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce

Dear Jess,

Yes. Another sweet potato recipe. Please believe me when I say, "Make this recipe!" I had it ready for Jason last night, and he said "It smells like restaurant food!" I'm pretty sure that's a compliment.

You may have noticed many of my dishes these days are veggie based. I have been convicted lately of buying free-range, organic meats. For many reasons. Mainly it's from a 'Stewardship of our Earth' perspective. The industrialization of food (veggies and meat alike) have led to farms killing so much land, because they are not farming the land properly. Be it not giving livestock enough space, and/or drenching the earth with hormones and the like, it is killing the earth and making it unusable for generations! Not just a year or two... generations! I don't think this is a very responsible way of taking care of the Earth that God gave us. Thus, as a first step, I am trying to do my part in making a change. I also like the idea of supporting local farms, which is easy to do if I start to frequent the market on Saturday.

I have always known that organic everything is more expensive, however, I have always believed we don't need to eat meat on a daily basis, so we are spending more money on free-range, organic meat, and eating it less often. Plus, I get to be more creative in the kitchen, as Jason needs filling meals (especially in the winter, as he works outside in the cold!)

This recipe is by far one of my favourites. I even got to make enchilada sauce! (Which I will share here as well!)

Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce
from The Oh She Glows Cookbook, page 147

For the Enchiladas:
2 cups sweet potato, peeled and chopped small
1 red onion, chopped
2 large cloves garlic, minced
Fine-grain sea salt and freshly ground black pepper
1 bell pepper, chopped
1 (15oz) can black beans, drained and rinsed
2 large handfuls spinach, roughly chopped
2 1/2 cups 5-minute Enchilada Sauce (see following recipe) or store-bought
1 Tbsp fresh lime juice
1 tsp ground cumin
1/2 tsp kosher salt, or taste
5-6 tortilla wraps or gluten-free corn tortillas

For the Avocado-Cilantro Cream Sauce
1/2 cup fresh cilantro
1 medium avocado, pitted
2 Tbsp lime juice
1/4 tsp fine-grain sea salt
1/2 tsp garlic powder

Fresh cilantro leaves for serving
Sliced green onion, for serving

1. Preheat the oven to 350F. Lightly grease a large 3-qt/2.8L) rectangular baking dish.

2. Make the Enchiladas: Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat to medium-high and simmer for 5 to 7 minutes, or until fork-tender. Drain and set aside.

3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with sea salt and black pepper.

4. Add the bell pepper, cooked sweet potato, black beans, and spinach. Raise the heat to medium-high and cook for a few minutes more, or until the spinach is wilted.

5. Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chili powder, cumin and kosher salt.

6. Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Scoop 3/4 cup of the sweet botato filling onto each tortilla. Rolld up the tortillas and place them seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, spoon it on top of the tortillas as well.

7. Bake the enchiladas, uncovered, for 20-25 minutes, until the sauce is a deep red colour and the enchiladas are heated through.

8. Meanwhile, make the Avocado-Cilantro Cream Sauce: In a food processor, process the cilatntro until minced. Add the avocado, lime juice, sea salt, garlic powder, and 3 Tbsp water and process until creamy, stopping to scrape down the bowl as needed.

9. When the enchiladas are ready to serve, place them individually and drizzle or spread some of the Avocado-Cilantro Cream Sauce on top of each. Garnish with cilantro and green onion, if desired.

5-minute Enchilada Sauce
From The Oh She Glows Cookbook, page 300

2 Tbsp vegan butter or light-tasting oil of choice
2 Tbsp flour (I used spelt)
4 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp cayenne pepper
1 scant cup tomato paste
1 3/4 cups vegetable broth
1/4-1/2 tsp fine-grain sea salt, to taste

1. In a medium saucepan, melt the vegan butter over medium heat.

2. Stir in the flour until a thick paste forms. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne until combined. Cook for a couple of minutes until fragrant.

3. Stir in the tomato paste, followed by the broth. Whisk until smooth and combine. Bring to a low boil over high heat (covered, if necessary) and then reduce the heat to medium to maintain a simmer. Stir in salt to taste and simmer for about 5 minutes (or longer, if desired), until thickened.

The pictures aren't beautiful, because I think I left them in for a few minutes too long... but oh. my. goodness. I cannot wait to eat this for lunch today!


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