I don’t know how my fellow vegetarians out there feel but is it just me or are Mexican dishes the easiest to prepare for us herbivores? Not only that, they are the best dishes to go to when cooking for a crowd (even one that is full of meat-eaters). I can make enchiladas, tacos, quesadillas, you name it without a hint of animal in it and the people enjoying it typically don’t even miss the meat!
These enchiladas were born out of a few different trials and tribulations. The filling is easy to prepare and the ingredients can easily be switched out with whatever vegetables you’re in the mood for. Maybe one day I’ll use eggplant instead of the sweet potato and kale instead of the spinach. This, however, is the best tasting combination I have come up with to this day.
This recipe was adopted (and tweaked slightly – mainly due to the fact that I dislike mushrooms) from loveandlemons and I absolutely LOVE it. The thing that MAKES this dish has got to the roasted poblano + cashew crema. Even big cheese-eaters will enjoy this recipe and they probably won’t even notice the missing animal products. It’s a win-win-win situation for everyone! Vegetarians-meat/cheese eaters-animals. I hope you enjoy it!
Sweet Potato & Black Bean Enchiladas with Roasted Poblano & Cashew Crema (Vegan)
- 3 TBSP Olive Oil (you may need more throughout the process so just keep that in mind)
- 1 small Yellow Onion, diced
- 1 large Sweet Potato*, peeled & diced (the smaller you dice them, the less time you will spend cooking them)
- 1 15oz can of Black Beans, rinsed and drained
- 2 cups Spinach, loosely packed
- 2-3 TBSP Homemade Taco Seasoning
- 8 Whole Wheat Tortillas
- 1 ½ cups of Raw Unsalted Cashews, soaked for 1 hour then drained
- ¾ cup Water
1 Poblano Pepper, roasted with seeds & stems removed**
- 2 cloves of Garlic
- Juice from ½ a Lemon
- Salt & Pepper to taste
- 1 cup of Tomatillo Salsa (sorry I was lazy and did not feel like making my own)
- Handful of Fresh Cilantro
Preheat your oven to 375°F. In a very large skillet, heat the olive oil over medium-high heat and add the onion. Cook for about 2 minutes until they become transparent. Add sweet potatoes and cook, stirring occasionally, until they start to soften. Test one out and if it’s tender on the outside but just a little hard on the inside, that’s fine. They will continue to cook as you move on to the next steps (this is also where you may need to add more olive oil if things are looking a little dry). Add the black beans the taco seasoning and continue to cook until the potatoes are soft all the way through. Add the spinach and cook until just wilted.
You can start the sauce while the potatoes are cooking (in between stirs). In a food processor, combine all of the sauce ingredients (cashews, water, poblano pepper, garlic, lemon juice, salt & pepper). Blend until smooth.
Cover the bottom of a 13 x 9 baking dish with tomatillo salsa. When the filling is ready, take it off the heat and start loading up the tortillas. Scoop about 1/3 cup of the sweet potato black bean mixture into the middle of a tortilla, roll it up and lay it seam down in the dish.
Pour the cashew crema over the assembled enchiladas and sprinkle with cilantro. Bake for 20-25 minutes.
*My potato looks white because I decided to test out a Japanese Sweet Potato. They have purple skin and white flesh but they taste almost even sweeter than a regular orange sweet potato.
**To roast the Poblano Pepper: Set your oven on the broil setting. Place the pepper on a baking sheet lined with foil and put in the oven about 5-10 minutes (flipping halfway through) until almost all sides are black & charred). Take out of the oven and immediately cover the pepper on the baking sheet with foil, wrapping the foil around the sides of the pan. After about 15 minutes when the pepper is cool enough to handle, peel the skin off.