Quick Vegan Enchiladas with Sweet Potato Sauce
Ingredients
The sauce
-
1
tablespoon
extra virgin olive oil
-
1
15-ounce can
sweet potato puree, butternut squash puree, or pumpkin puree
-
½
teaspoon
turmeric powder
-
2
medium cloves
garlic, grated
-
1
tablespoon
taco seasoning
-
¾
teaspoon
fine grain sea salt
-
1
lemon
zest and juice
-
1½
cups
water
The enchiladas
-
8
6-inch
corn tortillas
-
1
15-ounce can
black beans, drained and rinsed
-
⅓
cup
chopped black olives
-
⅓
cup
tahini
-
½
cup
sliced almonds
-
1½
cups
chopped cilantro leaves
Optional toppings
-
to taste
oven-roasted tomatoes
-
to taste
serrano vinegar & chiles
-
to taste
favorite salsa
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, combine the olive oil, sweet potato puree, turmeric, half of the grated garlic, taco seasoning, salt, lemon zest, and water. Stir well to make the sauce.
- Ladle a cup of the sweet potato mixture into the bottom of a baking dish.
- Lay the tortillas on a work surface, divide the black beans and olives equally among them, then roll up the tortillas and place them seam side down in the baking dish.
- Pour the remaining sauce over the rolled tortillas.
- Bake the enchiladas for 30-35 minutes, sprinkling with sliced almonds halfway through.
- While baking, thin the tahini with warm water, whisk in the remaining garlic, a pinch of salt, and lemon juice.
- Top the enchiladas with tahini sauce and fresh cilantro before serving hot.
Nutrition Facts (estimated)
Servings
6
Calories
426
Total fat
17g
Total carbohydrates
55g
Total protein
15g
Sodium
491mg
Cholesterol
0mg
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