She makes food from the heart. She’s innovative, creative and never ever afraid to dream up something tasty.
Every other day I get a text from her with an image of what she made that day. From granola bread (OMG!) and coconut milk wild rice soup to veggie packed mini meatloaves and pesto baked ziti, she’s constantly thinking up something brand-new.
My mom has actually been an exceptional cook for as long as I can remember and my favorite recipe she makes (and likewise my preferred home cooking) is stacked enchiladas Believe generous amount of cheese, pulled chicken, velvety homemade refried beans, cilantro, tortillas, corn and anything else she can think up all layered in a pan and baked until melty and golden.
Components in sweet potato black bean enchiladas.
Simply a few days ago I was thinking to myself about how much I miss out on enchiladas in my life. So what did I do? Whipped up a batch of crazy great vegetarian enchiladas. Here’s what you’ll need to make them:
Sweet potatoes: tender roasted sweet potato really make these enchiladas one of a kind. They’re loaded with fiber to keep you full and pleased.
Delicious spices: you’ll roast your sweet potatoes with chili powder, cumin, garlic powder, salt & pepper
Black beans: beans offer the vegetarian enchiladas a tasty increase of protein and fiber
Corn: fresh or frozen will work completely
Shredded Mexican cheese mix: I like a good enchilada with layers of cheese in every bite. Feel free to utilize a dairy totally free cheese or omit if you’re vegan or dairy complimentary.
Corn tortillas: corn tortillas keep this dish gluten free, however you can feel free to use flour tortillas if you ‘d like. Soft corn or flour tortillas will hold together much better so make sure to search for those.
For your homemade enchilada sauce: olive oil, onion, garlic, chili powder, cumin, dried oregano, salt, tomato sauce, tomato paste, water and apple cider vinegar.
For the avocado lime crema: plain greek yogurt, avocado, fresh lime juice, cilantro, salt. Feel free to utilize a dairy free greek yogurt to make these vegan and dairy free as well (simply remember to leave out the cheese and/or utilize a dairy totally free brand too!).
How to make homemade enchilada sauce.
These vegetarian enchiladas are additional unique since they use my delicious, homemade enchilada sauce recipe. It’s simple and perfect for using in lots of different recipes.
Heat oil in a medium pot over medium high heat. Include onions and garlic and sauté for 5 minutes or till onions become clear..
Include chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then give a boil..
Minimize heat to low and simmer for about 5 minutes, then get rid of from heat. Season with additional salt and pepper to taste, if needed.
Tips for preparing enchiladas.
Warm your tortillas in microwave for about 20 seconds so they are simpler to roll. You can splash a little water on them prior to microwaving to make them more pliable.
Fill them with just about 1/3 cup of the sweet potato black bean mix so that they remain together and do not rupture at the seams.
Keep in mind to position them seam-side down so that the filling stays inside.
Arrange them securely next to each other in your pan to assist them remain together.
How to add more protein to these enchiladas.
If you desire you can easily include addition protein to this recipe. Feel free to blend it right in with the sweet potato & black beans!