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Vegetarian Sweet Potato Black Bean Enchiladas | Ambitious Kitchen

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My mother is the perfect cook dinner I do know. She makes meals from the guts. You understand, meals with flavors that talk to your soul from the very first chew. She’s modern, artistic and by no means afraid to dream up one thing scrumptious.

Each different day I get a textual content from her with a photograph 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 at all times pondering up one thing new.

Great products that you can use in your life.


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My mother has been an impressive cook dinner for so long as I can keep in mind and my favourite recipe she makes (and in addition my favourite consolation meals) is stacked enchiladas. Suppose beneficiant quantity of cheese, pulled rooster, creamy selfmade refried beans, cilantro, tortillas, corn and anything she will dream up all layered in a pan and baked till melty and golden.

Elements in candy potato black bean enchiladas

Simply the opposite day I used to be pondering to myself about how a lot I miss enchiladas in my life. So what did I do? Whipped up a batch of loopy good vegetarian enchiladas. Right here’s what you’ll must make them:

  • Candy potatoes: tender roasted candy potato really make these enchiladas certainly one of a sort. They’re filled with fiber to maintain you full and glad.
  • Scrumptious spices: you’ll roast your candy potatoes with chili powder, cumin, garlic powder, salt & pepper
  • Black beans: beans give the vegetarian enchiladas a scrumptious increase of protein and fiber
  • Corn: recent or frozen will work completely
  • Shredded Mexican cheese mix: I really like a great enchilada with layers of cheese in each chew. Be happy to make use of a dairy free cheese or omit for those who’re vegan or dairy free.
  • Corn tortillas: corn tortillas maintain this recipe gluten free, nevertheless you may be happy to make use of flour tortillas for those who’d like. Comfortable corn or flour tortillas will maintain collectively higher so you should definitely search for these.
  • In your selfmade 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, recent lime juice, cilantro, salt. Be happy to make use of a dairy free greek yogurt to make these vegan and dairy free as effectively (simply keep in mind to omit the cheese and/or use a dairy free model as effectively!)

roasted sweet potatoes on a sheet pan

The way to make selfmade enchilada sauce

These vegetarian enchiladas are additional particular as a result of they use my scrumptious, selfmade enchilada sauce recipe. It’s simple and excellent for utilizing in tons of various recipes.

  1. Warmth oil in a medium pot over medium excessive warmth. Add in onions and garlic and sauté for five minutes or till onions turn into translucent. 
  2. Add in chili powder, cumin, oregano, salt and stir for 30 seconds to permit the spices to cook dinner a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then carry to a boil. 
  3. Scale back warmth to low and simmer for about 5 minutes, then take away from warmth. Season with further salt and pepper to style, if essential.

pouring enchilada sauce into a pan of sweet potato black bean enchiladas

Ideas for getting ready enchiladas

  • Heat your tortillas in microwave for about 20 seconds so they’re simpler to roll. You’ll be able to splash a little bit water on them earlier than microwaving to make them extra pliable.
  • Fill them with nearly 1/Three cup of the candy potato black bean combination in order that they keep collectively and don’t burst on the seams.
  • Bear in mind to position them seam-side down in order that the filling stays inside.
  • Organize them tightly subsequent to one another in your pan to assist them keep collectively.

vegetarian sweet potato black bean enchiladas in a pan

The way to add extra protein to those enchiladas

If you’d like you may simply add addition protein to this recipe. I like to recommend 2 cups of shredded rooster breast. Be happy to combine it proper in with the candy potato & black beans! You would possibly want a much bigger pan, or two smaller pans as you’ll seemingly have a bit of additional filling.

Make these candy potato black bean enchiladas forward of time

These vegetarian black bean enchiladas might be made sooner or later forward and positioned lined within the fridge. Merely bake for 10-15 minutes longer as soon as you might be able to cook dinner them. Straightforward!

The way to freeze these enchiladas

One other factor I completely love about this meal is that these enchiladas are freezer pleasant! There are two strategies to freezing enchiladas:

  1. Bake first, then freeze. You’ll be able to both bake it first, then cool to room temperature, slice into servings, place in freezer protected containers after which freeze. Or you may bake it, carry to room temp, after which freeze your complete pan. Simply ensure you double wrap it so the enchiladas don’t dry out. That is assuming you might be freezing your complete pan. As soon as able to reheat, thaw it out. Then bake, lined at 350 levels F for 30-45 minutes or till heated by.
  2. Freeze earlier than baking: To freeze earlier than baking, merely assemble the enchiladas as written within the directions, then double wrap with plastic wrap and foil and freeze for as much as Three months. As soon as able to bake, thaw out then bake in response to directions.

vegetarian enchiladas with sweet potato and black beans on a plate

To say these are good is an understatement. They aren’t nice both. They’re unimaginable!

Unbelievable for therefore many causes — from the selfmade, simple to make enchilada sauce to the savory candy potatoes, black beans and corn nestled in a corn tortilla with simply the correct amount of cheese. Oh and to high all of it off, we’ve obtained a elaborate avocado lime crema that’s simply whipped up very quickly in any respect. I hope you LOVE these as a lot as we do.

See methods to make the candy potato black bean enchiladas:

I hope you like this recipe as a lot as we do. It’s nice for events and soccer season too. When you make it, you should definitely tag #ambitiouskitchen on Instagram and/or go away a remark and price the recipe under!

Candy Potato Black Bean Enchiladas with Avocado Lime Crema

Whole Time 1 hour 20 minutes

These wholesome candy potato black bean enchiladas would possibly simply be the perfect vegetarian enchiladas you will ever eat. They’re filled with taste from scrumptious spices and a straightforward, selfmade enchilada sauce, and are topped with a tremendous avocado lime cream. The right vegetarian consolation meals for weeknight dinners!

  • 2
    medium candy potatoes, diced into 1/2 inch cubes
  • 1
    tablespoon
    olive oil
  • 1/2
    tablespoon
    chili powder
  • 1
    teaspoon
    cumin
  • 1/2
    teaspoon
    garlic powder
  • 1/4
    teaspoon
    salt
  • 1
    (15 oz) can black beans, rinsed and drained
  • 1/2
    cup
    recent or frozen corn
  • 1 1/2
    cups
    shredded Mexican cheese mix
  • 8
    comfortable corn tortillas*
  • For the enchilada sauce:
  • 2
    teaspoons
    olive oil
  • 1
    small white onion, finely minced
  • 3
    cloves
    garlic, minced
  • 2 1/2
    tablespoons
    chili powder
  • 1
    teaspoon
    cumin
  • 1
    teaspoon
    dried oregano
  • 1/4
    teaspoon
    salt
  • 1
    (15 ounce)
    can tomato sauce
  • 2
    tablespoons
    tomato paste
  • 1/2
    cup
    water (or broth of selection)
  • 1/2
    teaspoon
    apple cider vinegar
  • Salt and pepper, to style
  • For the avocado lime crema:
  • 1/4
    cup
    nonfat plain greek yogurt
  • 1/2
    ripe avocado
  • 1
    lime, juiced
  • 1/4
    cup
    cilantro
  • 1/8
    teaspoon
    salt
  • Garnish: chopped cilantro

  1. Preheat oven to 375 levels F. Line a big baking sheet with parchment paper. Add diced candy potatoes and drizzle with olive oil; add spices and salt on high, then give the candy potatoes a toss in order that they’re evenly coated with olive oil and spices. Bake for 25-30 minutes or till candy potatoes are fork tender.

  2. Whereas the candy potatoes are cooking, make the enchiladas sauce: Warmth oil in a medium pot over medium excessive warmth. Add in onions and garlic and sauté for five minutes or till onions turn into translucent. 

  3. Add in chili powder, cumin, oregano, salt and stir for 30 seconds to permit the spices to cook dinner a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then carry to a boil. 

  4. Scale back warmth to low and simmer for about 5 minutes, then take away from warmth. Season with further salt and pepper to style, if essential.

  5. Preserve warmth in oven as soon as candy potatoes are completed cooking. Add candy potatoes to a big bowl and blend with black beans, corn and 1/Four cup enchilada sauce. 

  6. Spray a 9×11 inch pan with nonstick cooking spray, add 1/Four cup enchilada sauce to backside of the pan and unfold evenly.

  7. Take a tortilla then fill with 1/Three cup of combination, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam facet down within the pan. 

  8. Repeat with every tortilla and place tightly subsequent to one another. Pour remaining enchilada sauce then cheese on high. Bake for 20-25 minutes.

  9. Whereas the enchiladas are baking, you may make the avocado lime crema. In a blender or meals processor, add the avocado, greek yogurt, lime juice, cilantro and salt. Mix till clean and creamy. Add a tablespoon or two of water to skinny out if essential.

  10. As soon as enchiladas are completed baking, drizzle or unfold the avocado lime crema on high. Garnish with additional cilantro and scorching sauce, if desired. Makes Eight enchiladas whole; serving measurement 2 enchiladas per individual.

*Be happy to make use of flour tortillas for those who desire. Recipe is gluten free for those who use gluten free corn tortillas.

Enchiladas might be made a day forward and positioned lined within the fridge. Merely bake for 10-15 minutes longer as soon as you might be able to cook dinner them.

The way to freeze enchiladas (two methods!):

  1. Bake first, then freeze. You’ll be able to both bake it first, then cool to room temperature, slice into servings, place in freezer protected containers after which freeze. Or you may bake it, carry to room temp, after which freeze your complete pan. Simply ensure you double wrap it so the enchiladas don’t dry out. That is assuming you might be freezing your complete pan. As soon as able to reheat, thaw it out. Then bake, lined at 350 levels F for 30-45 minutes or till heated by.
  2. Freeze earlier than baking: To freeze earlier than baking, merely assemble the enchiladas as written within the directions, then double wrap with plastic wrap and foil and freeze for as much as Three months. As soon as able to bake, thaw out then bake in response to directions.

Diet

Servings: Four servings, 2 enchiladas per individual

Serving measurement: 2 enchiladas

Energy: 483kcal

Fats: 11.3g

Saturated fats: 4.9g

Carbohydrates: 71.1g

Fiber: 16.3g

Sugar: 16.6g

Protein: 22.4g

When you like this recipe you may also like:

Chipotle Black Bean Roasted Veggie Enchilada Casserole

Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema

Straightforward Vegan Mac and Cheese

Thai Peanut Coconut Cauliflower Chickpea Curry

Butternut Squash and Black Bean Enchilada Skillet

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