Happy New Year!
One thing I enjoy cooking during the winter months is comfort food. However, I always gravitate towards more healthy, veggie packed recipes. Today’s Oh So Good recipe has become a favorite that my partner always appreciates.
So if your looking for a very flavorful, veggie packed or even vegan option, this recipe can be easily modified to your taste.
Today I am sharing one of my favorite winter recipes. You will find the original recipe here, Vegan Enchiladas with Cilantro Avocado Cream Sauce which is from one of my favorite healthy food blogs “Oh She Glows” by Angela Liddon.
I have made a few of her recipes but this one I keep going back to when I want an easy and crowd pleasing dish.
The recipe is 2 part, the sauce and the filing. I usually omit from doing the cilantro avocado cream sauce and simply add cut avocados as a side option.
Part 1: The Sauce
I prefer to add more sauce then the original recipe to prevent it from being too dry and crispy after cooking. For this reason, I usually double the sauce recipe for the enchiladas.
- 2 Tbsp olive oil
- 2 Tbsp flour
- 1½ Tbsp chili powder
- 1 Tsp garlic powder or 2 minced garlic cloves
- 1 Tsp cumin
- A smidgen of Cayenne pepper (or more if you dare)
- 1 Cup of tomato paste
- 1½ Cups of broth (vegetable for a vegan option or chicken)
- ½ Tsp salt
- In a medium pot heat oil, then add the flour and mix until it becomes a thick paste.
- Reduce to medium heat then add the spices (chili powder, garlic, cumin, cayenne). Let it cook for about 2 minutes.
- Add the tomato paste and vegetable or chicken broth and stir until smooth.
- Add salt and reduce heat to a simmer.
- Continue to stir the sauce until it thickens for at least 5 minutes.
Part 2: The Filling
I have made this recipe with different vegetables. However, I always keep the black beans and sweet potatoes in every recipe as it is the most important ingredients.
Here are other great vegetables that you may add:
- red or green peppers
***You can add more cheese then on this picture. I made so many recipes that these were the last bits left :-)))
- Part 2: Black jeans & Vegetable Enchiladas
- 1 Tbsp of olive oil
- 1 Medium onion, chopped
- 2 Garlic cloves, minced
- 1 Sweet potato, chopped
- 1 Bell Pepper, chopped
- 2 Handfuls of spinach, chopped
- 1 Can of black beans drained and rinced
- 3 Cups of enchilada sauce (recipe in part 1). Keep the remaining of enchilada sauce aside, 1-2 Cups, to cover the enchiladas at the end
- 1-2 Tbsp of lime juice
- ½ Tsp of salt (to taste)
- 4 Large whole grain or sprouted grain tortilla wraps****See notes for wrap options***
- 1 or 2 Sliced Avocados for garnish
- Graded cheddar cheese (optional)
- Preheat oven to 350F
- Boil or steam the sweet potatoes in water until tender (do not overcook) for about 5 minutes. Drain and set aside.
- In a large pot, heat the olive oil and onions until translucent.
- Reduce to medium heat and add garlic until softened.
- Add bell peppers, black beans, cooked sweet potatoes and chopped spinach. ***This is where you can add/substitute the vegetables. If adding then you will need to add more sauce to the recipe.
- Cook for another 5 minutes, stirring occationally.
- Add 2½ cups of enchilada sauce (part 1)
- Add lime juice and salt (to taste).
- Spread evenly 1½ cups of the enchilada sauce on the bottom of the casserole dish.
- Place 4 large tortillas wraps side by side and add about ¾-1 cup of filling in the wraps.
- Optional: You may add some grated cheese (ex: cheddar) in the wraps before folding.
- Spread evenly about 1 cup of enchilada sauce with a little filling on top of the folded enchiladas.
- Sprinkle with some grated cheese on top of the enchiladas.
- Bake for 20 minutes at 350F.
Catching a cold in winter is very common around here. I learned from a nasal specialist that eating bread,wraps, muffins,etc. with sprouted grains reduces inflammation and mucus build-up. So I was very happy to find at my local organic grocery store these Ezekiel sprouted grains wraps.
I hope you enjoy it!
Color your style, color your food, color your life!