The best dang enchiladas ever!

Ok, I can't take credit for this recipe, although I TOTALLY wish I could! It comes from the awesome Angela Lidden from Oh She Glows and it is a killer enchilada recipe, in fact, it's my favorite. I have oh so slightly adapted it, but check out the original if you want to do it vegan style! You can find that recipe (and many others) on her website, which can be found here. Her blog is fabuloso and she's got some incredible recipes, so hop on over and check it out (her photography rocks too!)

So I made these vegitarian enchiladas tonight and I got one...Adam got the other four! Which tells you they HAVE to be good if my meat loving husband can't get enough! I told my mom about the recipe and she kinda scrunched her nose up, but trust me, you're gonna love it and you totally have to try it out. It's a bit time consuming but completely worth it! There are two homemade sauce recipes that follow the main recipe, don't let them scare you off!

Black Bean & Sweet Potato Enchiladas w/ Cilantro Avocado Cream Sauce

You will need:

• 1/2 onion (if you like more, go for a whole onion)
• 2 garlic cloves
• 1 sweet potato chopped into small cubes
• 2 handfuls spinach minced or chopped (I personally like it put in a food processor, weird I know)
• 1 can of black beans
• Enchilada sauce recipe to follow)
• 1 tbls nutritional yeast (optional but definitely worth it)
• 1.5 tsp ground cumin
• 1-2 tbsp fresh lemon juice, to taste
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp garlic powder
• 1 tsp chili powder, or to taste
• 4 whole grain tortilla wraps
• Cilantro Avocado Cream Sauce, to pour on top (recipe to follow)
• Cheddar Cheese

Directions:

1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. You can make cleanup easier on yourself by lining the pan in tinfoil. Pre-cook the chopped sweet potato, by boiling it in a small pot of water for about10 minutes. You want them tender or they are crunchy in your dish. Drain and set aside.
2. While cooking the sweet potatos, you can go ahead and start on your enchilada sauce. You can skip this step and just buy canned but the homemade stuff is killer and makes the recipe sooooo much better!
3. To keep from crying, I put my onion and garlic in a food processor. It's especially helpful if you don't like large chunks of onion. Heat about a tablespoon of oil over medium heat and add the onion/garlic mix. Cook until onions are translucent, about 5-7 minutes.
4. Add the spinach, drained black beans, and sweet potato and cook for an addition 5 minutes.
5. Add the Enchilada sauce, the nutritional yeast, cumin, lemon juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.
6. scoop enough of the mixture into the bottom of your pan to keep the tortillas from sticking, no more than 3/4 a cup, roughly.
7. Begin filling the enchiladas with the yummy mixture and laying them into your baking dish placing the fold down on the pan, continue filling all the tortillas.
8. Scoop your remaining mixture onto the top of your enchiladas. I like to sprinkle the top of mine with cheddar cheese just to give it that enchilada feel.
9. Bake for about 18-20 minutes
10. When they finish, pour your cilantro avocado cream sauce on top and enjoy!

Enchilada Sauce

• 1/4 cup olive or grapeseed oil
• 2 tablespoons whole wheat self-rising flour
• 1/4 cup chili powder
• 1 (8 ounce) can tomato soup (unseasoned)
• 1 1/2 cups water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• salt to taste

Directions:

1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato soup, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Cilantro Avocado Cream Sauce

• 2 Avocados
• 2 tbsp water, or more as needed to thin out
• 2-3 tbsp lemon juice, to taste
• 1 cup packed fresh cilantro






1 tsp kosher salt, to taste
1/2 tsp garlic powder
3/4 tsp ground cumin
Black pepper, to taste
cayenne pepper, to taste

Directions:

1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended. Use immediately for best results.

Folks, there is a reason I don't have picture you share with you! These were gone in 2 seconds flat. I looked at Adam and said, "I think this is one of the best things I've ever made." He took another huge bite and just nodded his head and kept eating.