Get ready for Meatless Monday or any day with this delicious vegetarian Enchilada recipe! Whether or not you feel limiting meat consumption is good for your health, most agree that agricultural farming is tough on our environment. If you are like me, you find making vegetarian meals challenging. As someone who tries to limit my gluten intake, I find that meat substitute products often contain large amounts of wheat gluten as well as a long list of ingredients that I cannot pronounce. I prefer to instead limit my portions of meat in my meals. I want to change that, making a “real” vegetarian dish on Mondays (or one day a week). This easy Sweet Potato Black Bean Enchilada recipe I found on acouplecooks.com is the perfect place to start!
Did you know that the first reference to Enchiladas was in 1885 in what is modern-day Mexico? Interesting, right? Enchiladas trace their origins back to ancient Mayan and Aztec civilizations. Initially, enchiladas were simple corn tortillas dipped in chili sauce. However, as Spanish colonizers introduced new ingredients like dairy and meat, enchiladas became more diverse, with regional variations emerging across Mexico.
Today we are making them even more diverse, replacing the meat with tender sweet potatoes, adding flavorful black beans, and zesty salsa verde. Colby cheese tops it off to melt even the most ardent meat-lover’s heart. Replace the cheese with your favorite cheese substitute for a vegan treat!
This recipe was originally posted on acouplecooks.com. All photo credits: acouplecooks.com
Sweet Potato Black Bean Enchiladas
Ingredients
- Salsa Verde Mild to please a crowd, with hot sauce on hand for the diners to add to taste. Pick up one of our amazing salsas at Steeple Market!
- Sweet potatoes Boil them, or pressure cook them if you can.
- Red onion, green chiles and black beans
- Colby jack cheese More flavor than cheddar, jalepeno jack works for more zing, or your favorite Mexican cheese.
- Tortillas Corn gluten-free and trational Mexican style. Flour for American style, and more durable for get-together or party.
- Spices chili powder, cumin, and garlic powder
Instructions
- Skin and boil the sweet potatoes, or pressure cook them to be soft, but not mushy.
- Cut the onion however you like them, probably diced. Drain the beans and the green chiles if they are canned/jarred.
- Add the fillings and spice as you like, wrap them up into the tortillas.
- Add salsa verde to the top and more cheese.
- Bake for 15 mins, just until the cheese is melted.
- Serve with chips and salsa, refried beans or your favorite side.
This recipe was found on acouplecooks.com. For the full article and more visit here.
