Mexican food is my downfall. I’ve never been that much of a sweet tooth, but I love salty crunchy things so chips and salsa are my cookies. When I went vegan, that meant no more chips and queso feasts but it also created a quandary as to what my future in Mexican food would be. At a restaurant, the veggie fajitas, heavy on the guacamole will have to do (once we can safely go to restaurants again). At home, this is it. Simple to make, yummy.
The Five Ingredient Enchilada
Just five things. Sweet potatoes, black beans, enchiladas sauce, tortilla, cheese. Bake 4 sweet potatoes in the oven at 375 for one hour. This can be done at any time in the day when you are doing something else – you are just going to scoop the insides out later. The inside o the enchilada as two ingredients: sweet potato and black beans. For the beans, you can either used one can (drained) or a cup of black beans you previously cooked. Combine the sweet potatoes and black beans in a mixing bowl and mash them up. I use a mashed potato masher but if the sweet potatoes are still hot, you can use a fork. Then load up tortillas with this mixture and cover with green enchilada sauce. I use canned enchilada sauce, but there are countless recipes online also. I use these gluten free tortillas because they roll up better for the baking dish than corn tortillas. Either will do. Sprinkle some vegan cheese on the top to your taste.
Here’s what they look like as you put them in the oven. 30 minute bake time.
The funny part? I made this at my parents’ and they sent the leftovers home with me, in a country crock “Tupperware” because you know they had that on hand.