Roasted Vegetable Enchiladas
My Husband Says I’ve Been Holding Out on Him…
This is one of my favorite dishes but it’s a bit time consuming so I haven’t made
them in years. A dear friend who I used to live with loved when I had made them before. So I invited her to dinner and decided to go crazy and make the Enchiladas.
They really aren’t that hard to make if you break up the steps as I did this time. Like roast the vegetables ahead of time and make the chipotle cashew cream in advance too.
2 Sweet Potatoes
2 large beets or 3 small
1 large yellow onion
2 Tbs. coconut or olive oil
2 tsp. ground cumin
1/2 tsp. salt
fresh ground pepper to taste
1 cup or 1 can black beans rinsed (optional)
1 cup cashews
1/2 – 3/4 cup water
juice of 1 lemon
1 Tbs. nutritional yeast
1 chipotle chili in adobo sauce
sliced black olives
roasted green chilis (optional)
10 Organic corn tortillas
20 oz. enchilada sauce (canned or homemade I should make my own but I’ve never tried it so went with the Hatch brand in the can)
1. Peel and evenly dice all root vegetables. You want them to be in about 1/4 inch cubes. Chop onion approximately same size. I like to keep the beets separate so that all your vegetables aren’t red. You can either put them in a separate dish to roast or wrap them in foil as I do.
2. Preheat oven to 425 degrees, toss vegetables with oil, cumin, salt and pepper. Spread vegetables evenly on a sheet pan. Roast for 40 – 50 minutes. Flip them about half way through cooking. Allow to cool then mix in black beans if using.
3. Make cashew cream: Soak cashews in a bowl of water for 2 hours or overnight. In a blender of food processor add drained cashews, lemon juice, nutritional yeast, chipotle chili and a splash of water. Turn on blender and keep adding a splash of water until the mixture is creamy.
4. I used a 9 x 13 inch glass baking dish and an 8 x 8 inch dish, I made a lot of vegetables and I am not the best enchilada roller so they take up more space.
Pour some of your enchilada sauce to coat the bottom of baking dish. Then pour 1/4 cup enchilada sauce onto a plate. Take a tortilla dip both sides into sauce, spread a generous helping of vegetables and bean mixture, top with a spoon full of cashew cream, green chilies, and black olives (my Dad grew up in New Mexico and says real Mexican food does not have olive in it but I like them and I’m sure he’s never had roasted sweet potato enchiladas either, boy if he knew what he was missing) Line up enchiladas with the folded side down in the pan. Top with more enchilada sauce, extra cashew cream and olives, Yum!
Bake at 350 degrees for 15 – 20 minutes to warm through. Enjoy!
The enchiladas are quite filling so I chose to serve them with a side of kale salad. Delicious and super healthy!
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