Sweet Potato Enchiladas & Spicy Chipotle Enchilada Sauce



The cooler weather will soon be upon us. With that in mind I thought I would share this delicious recipe. Guaranteed to warm you up after a chili fall day. 

The burrito filling came from a cookbook called Vegan Burgers and Burritos (read note on bottom of this post). Changes I made from the original recipe were....I used chopped sweet potatoes instead of canned pumpkin. I'm not a fan of canned pumpkin and I thought it would make the burritos too soft and mushy inside. I also added some vegan cheese. 

I didn't like her enchilada sauce so I came up with my own. I know it may be tempting to just open up a can of pre-made enchilada sauce but please don't. Once you make it homemade you will never buy canned again. It's also really quick and easy to make.



 Enchilada Filling:

2 1/4 cup black beans, rinsed & drained
2 cups sweet potatoes, chopped then cooked
1 1/4 cup baby spinach
3/4 cup vegan mozzarella, shreds
1/2 cup green onions, chopped
3 Tbsp pickled jalapenos, chopped
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 1/2 tsp salt

Other:

8 gluten free tortilla (I use the ones made by Toufayan)  
green onions, chopped for garnish
cilantro, chopped for garnish
enchilada sauce (recipe below)


Preheat oven 350F. Add all the ingredients to a very large bowl. Mix well with your hands. Add some filling into the center of a tortilla then form in wrap and place on a parchment paper lined baking sheet. Repeat filling other tortilla wraps. Bake for 20 minutes or until crisps. Carefully flip them over using a spatula and bake for 5 minutes more until their crisp on the other side.

Remove enchilada from oven and top with lots of hot enchilada sauce. The original recipe tells you to now place them back in the oven and bake for an additional 5 to 7 minutes and let the additional cooking heat up the sauce. I don't do this additional baking but left in in case you prefer your enchiladas softer. Once cooked garnish with green onions and cilantro. Serve immediately. Serves 8


Chipolte Enchilada Sauce:

1/4 cup olive oil
1/4 cup + 2 Tbsp flour
3 cups water
1 1/2 cup tomato sauce
1 1/2 Tbsp chili powder
1 Tbsp chipotles in adobo sauce, blended or more to taste
1 1/2 tsp salt
3/4 tsp cumin
3/4 tsp garlic powder
3/4 tsp onion powder

Heat oil in a large pot over medium heat. Stir in flour until a thick past forms. Cook for 2 minutes. Slowly add the water, while stirring often. If any lumps form break the up against the side of your pot with your stirring spoon. Once tomato sauce is totally blended with flour add the remaining ingredients and stir to combine. Bring sauce to a boil and reduce to simmer. Simmer for 10 minutes. Makes about 4 cups.


NOTE:

The first recipe I made from Sophia DeSantis's recipe blog I really like it and I posted a variation of it on my blog Sweet & Spicy Power Bowl. That made me want to buy her cookbook. Even thought that recipe originally had 2 problems with it. The dressing for the rice bowl called for 1 Tablespoon of sesame oil. I use 1 teaspoon and that was prefect but anymore than that and all I would have tasted was the sesame oil. Even her rice wasn't right she had the water to rice ratio at 1:1. That's not enough water to make rice. I made many recipes from it and they did not turn out. Often the problem would be adding too much of a seasoning ingredient such as her Big Fat Greek Burger which called for 2 Tablespoons of oregano. I used 1 Tablespoon and it was plenty of oregano. She received many positive reviews on Amazon so I'm with the minor that had a problem with her cookbook. Many people mentioned that her sauces are great. In all fairness I never made any of them because most of them required cashews for their base. Cashews are very expensive so I very rarely buy them. I just wanted to mention how I felt about the cookbook because I wanted to give her credit for the enchilada filling that I use but I don't want someone buying her cookbook because I mentioned it and them being disappointed, as I was.

Simple Vegan Scalloped Potatoes




There are a lot of vegan scalloped potato recipes on-line which call for various ingredients....vegan margarine, vegan milk, herbs, garlic, nutritional yeast, vegetable stock one recipe used miso paste and lemon juice..now that's different. I'm sure their all delicious but if you want yummy, creamy, vegan scalloped potatoes you really don't need all those ingredients.....

Sauce:

2 1/2 cups boiling water
1/2 cup raw, almond slices
2 Tbsp all purpose gluten flour
1 1/2 tsp salt

Other:
  
3 large potatoes, thinly sliced (using a mandolin)
1 medium onion, thinly sliced (using a mandolin)


Soak almonds in the 2 1/2 cups boiling water while you slice potatoes and onions. 

Preheat oven to 350 F. Spray or grease 9 X 13 casserole dish (non - aluminum). Add potatoes and onions in the baking dish. Toss until lightly mixed.

Combine all sauce ingredients in a blender or food processor and blend until smooth (no almond pieces are visible). Pour almond milk mixture over the potatoes and onions.

Cover baking dish with parchment paper, then with aluminum foil. Bake for 40 to 50 minutes or until potatoes are tender when poked with a fork, but not mushy. Top with freshly ground pepper and salt. Serves 6

Sweet and Spicy Power Bowl


When I first make this Sweet and Spicy Power Bowl I made it pretty much as it was written except for the miso sauce. I only used one teaspoon instead of one tablespoon of sesame oil. I love sesame oil but I felt that amount would just be too overpowering. I also added tahini to thicken up the sauce because it was thin like water. Then the sauce was perfect. I love that this sauce has an Asian flavor without using soy sauce. Which is an ingredient I try avoid because my husband has had problems with high blood pressure in the past. Instead miso is used which doesn't affect his blood pressure.    

The day before grocery shopping day I always have left over veggies I want to use up and various types of cooked beans. Amounts too small to make any recipe with. That's when I realized how versatile this dressing was. It goes with pretty much every vegetable and bean. So I skipped making it Sophia's way (although it was delicious) with the cooked kale, mushrooms and onions and just loaded up my bowl with lots of raw veggies. It's hard to believe something so yummy is also good for you. Although, I don't have it everyday like I do my Kale Caesar Salad I do have it quite often. I was tempted to rename this recipe end of the week rice bowl but I just didn't think it sounded as appealing as sweet and spicy power bowl.

One of these day I will get some nice large bowls for this recipe and stop calling a plate a bowl....lol


Veggies: (you choose)

baby bok choy
spinach, chopped
kale, chopped
green onions or red onions, chopped
carrots, matchsticks
red or yellow peppers, chopped
salad blend mix (Mann's power blend is my favorite)

Other:

brown rice, cooked
black beans or kidney beans, rinsed & drained or edamame*
sriracha (optional)
toasted sesame seeds (optional)

Miso Sauce:

1/2 cup water
1/4 cup white miso (gluten free)
2 Tbsp rice vinegar
1 tsp sesame oil
1/2 tsp garlic, grated

1/4 cup tahini


Put all the miso sauce ingredients into a blender of food processor and blend till smooth.  Add to a container and refrigerate. Sauce will thicken once chilled in the fridge.

Assemble....Add heated rice then beans to a bowl. Then add veggies. If using edamame instead of beans I would add them on top of the veggies. I just think the bowl looks prettier that way. Pour miso sauce on top and a little sriracha and sesame seeds if you like.


*In a frying pan over medium heat cook 1 cup of frozen edamame in 1 teaspoon sesame oil and 1 teaspoon tamari for minutes.
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