Without even an attempt at cheese, some shit I threw in a tortilla was so good it’s been requested at Thanksgiving.
Ingredients:
- Tortillas
- Enchilada sauce (I use Trader Joe’s)
- Vegan mayo (hear new out)
- A couple mediumish yam sweet potatoes
- Black beans, maybe a cans worth
- Kale
- Cumin
- Salt
- Pepper
- Cayenne
- Chili pepper
- Nutri yeast
- Garlic
- Olive oil
So obviously make the filling first. I peeled and cut the sweet potatoes into small cubes, and roasted at 425 for 30 minutes, flipping halfway. Then turn the oven down to 375.
Heat up garlic and olive oil in large skillet, maybe onion too but I was out of onion that day. Then roasted sweet potato cubes and beans. Then spices.
I’m still figuring out spices but I do a few shakes of salt and pepper, but really go to town with cumin and the nutri yeast. Then just a couple dashes of chili powder and cayenne pepper. Lime juice might be a good idea.
Then kale. I chop it up real small and only add enough so it’s healthy but not offensively so.
Oil baking pan, whatever pan you think enchiladas will fit in. Then fill tortillas with filling and roll up and tuck neatly in pan. Make enough until to fill the pan. Use your special awareness for this part.
For the sauce I mix some mayo into the enchilada sauce. I’m not proud of it, but I like adding a little creaminess. This is what I had accessible, and I stand by my decision.
Pour sauce over the snug rolls of tortilla and filling, and spread the best you can to evenly coat. Cover with foil and bake for 25 minutes at 375.
Optional: garnish with avocado and cilantro.
Healthy Guess 