Vegan Enchiladas

Recipe by Ben Heffter 

This recipe is a great comfort food all year round! Sweet potatoes can be easily stored by local farmers regardless of the season making them a great ingredient to use in any dish (see link below on how Māori  stored Kūmara before refrigeration!). Beans are also very sustainable as they require much less water and land to grow making them a great protein replacement for the meat. The wraps used in this recipe can also be replaced with wholemeal, hemp and gluten free wraps depending on your dietary requirements or preference! This dish isn’t just healthy and sustainable it also tastes great! The zingy green sauce complements the spicy enchiladas perfectly making this an amazing recipe for any Mexican food fans. All round this is an incredibly tasty, vegan dish that anyone can make.

Kūmara Storage – http://nzetc.victoria.ac.nz/tm/scholarly/tei-BesAgri-t1-body-d4-d20.html

Ingredients

Enchiladas

  • 2 cups (500ml) sweet potatoes, peeled and chopped 
  • 1 tablespoon (15ml) extra-virgin olive oil 
  • 1 red onion, chopped 
  • 2 large cloves of garlic, minced 
  • Sea salt and black pepper 
  • 1 bell pepper, chopped 
  • 1 (425) can of black beans 
  • 2 large handfuls spinach, roughly chopped 
  • 2 ½ cups of 5-minute enchilada sauce (recipe down below) 
  • 1 tablespoon fresh lime juice 
  • 1 teaspoon chili powder 
  • ½ a teaspoon ground cumin 
  • ½ teaspoon kosher salt 
  • 5 tortilla wraps 

Avocado coriander sauce 

  • ½ cup (125ml) fresh coriander 
  • 1 medium avocado 
  • 2 tablespoon lime juice 
  • ¼ teaspoon garlic powder 

5-minute enchilada sauce 

  • 2 table spoons vegan butter or light tasting oil 
  • 2 tablespoons flour 
  • 4 teaspoons chili powder 
  • 1 teaspoon garlic powder 
  • 1 teaspoon ground cumin 
  • ½ teaspoon onion powder 
  • ¼ teaspoon cayenne pepper 
  • 1 cup tomato paste 
  • 1 ¾ cups (425ml) vegetable broth 
  • ¼ to ½ teaspoon sea salt 

Methods 

For the 5-minute sauce

  1. In a medium saucepan, melt vegan butter over medium heat 
  1. Stir in the flour until thick paste forms. Stir in the chili powder, garlic powder, cumin. Onion powder and cayenne until combined. Cook for a couple of minutes until fragrant 
  1. Stir in the tomato paste, followed by the broth. Whisk until smooth and combined. Bring to a low boil over high heat (covered, if necessary) and then reduce the heat to medium to maintain a simmer. Stir in salt to taste and simmer for about 5 minutes (or longer if desired), until thick 

For Enchiladas

  1. Preheat oven to 180°C. Lightly grease a large rectangular baking dish 
  1. Make the enchiladas: place sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat to medium-high and simmer for 5-7 minutes, or until fork-tender. Drain and set aside 
  1. In a large pan, heat oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is translucent. Season with sea salt and black pepper 
  1. Add the bell pepper, cooked sweet potato, black beans and spinach. Raise up the heat to medium-high and cook for a few minutes more, or until spinach in wilted 
  1. Remove the pan from the heat and stir in a ¼ cup of the enchilada sauce, the lime juice, chili powder, cumin and kosher salt 
  1. Add ½ cup of filling to the middle of one of your enchilada wraps. Fold in the top and the bottom of the wrap and then roll in the sides to create a sealed enchilada. Repeat for each of your wraps. 
  1. Fill ¾ of your enchilada sauce to the bottom of your baking tray. Place your enchiladas in the tray and then cover then in the rest of the sauce. Put you tray into the oven and bake until the enchiladas are crispy on the top/until your sauce is reduced enough 
  1. While your enchiladas are in the oven prepare your avocado cilantro sauce. 
  1. Add all of your avocado cilantro sauce ingredients to a bowl and stick blend until smooth, add more lime juice to make runnier if its too thick 
  1. When the enchiladas are down and out of the over place of a plate, pour some of the enchilada sauce from the pan over the enchiladas and finish with the avocado cilantro sauce on top.