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Monday, May 1, 2017

Sweet Potato & Black Bean Enchilada's

So I came across this cookbook by Chef Del Sroufe. It's called Better than Vegan and after trying the my first recipe from it, I think he might be right. These enchilada's are outstanding and I will be making them again. The are oil free, low fat and delicious. My daughter even enjoyed them.

Let's get right to it. I did not follow the recipes completely but that's only because I did not have all of the ingredients. There are a couple different steps. 
Step 1 - Cauliflower puree
This step I did not show in the video. Not sure why but anyway you will need to steam and puree an entire head of cauliflower with 3/4 cup of vegetable broth and set aside. 

Step 2 - The Chili Gravy
1 small onion finely diced
2 cloves of garlic minced
1 1/2 tsp of chili powder
2 tsp of cumin
1/2 tsp of oregano
2 - 3 cups of cauliflower puree

Saute the onion over medium heat for about 10 minutes. You can add some water or vegetable broth to keep the onion from sticking. Just add a little at a time. 

Add the garlic and other spices and stir to combine. You can add a little more veg broth if it looks to dry. Add the cauliflower puree and stir to combine. Transfer to another bowl and set aside. 

Step 3 - The Filling
1 cup of finely diced onion
1 sweet potato diced into 1/2 cubes
2 cloves of garlic minced
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp cumin
2 cups of black beans
12 - 6 inch corn tortillas 
2 - 3 cups of chili gravy

Preheat the oven to 350 degrees

Saute the onion for 5 - 10 minutes in some veg broth or water.

Add the sweet potato and 1/4 cup of veg broth. Cover and simmer 5 minutes.

Add the garlic and spices and stir to combine. Then add the beans. Stir to combine. I also added some leftover beans and corn. That's totally optional.

In a dry non stick fry pan, heat the tortilla's over medium heat for a minute or two on each side. This will help when rolling the enchilada's. If you skip this step, your tortilla's might break like mine did. 

In a 9 x 13 baking dish, spread 3/4 cup of the gravy on the bottom of the pan. Scoop 1/4 cup of the filling onto a tortilla. Roll as tightly as you can and place into the pan seam side down. Continue with the remaining tortilla's. 

Bake 20 minutes and enjoy. These are really delicious.

Here is the link to Chef Del's website. This cookbook is phenomenol.

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