Ingredients
Enchilada Filling
- 1 red onion, chopped
- 3 cloves of garlic, minced
- 2 tbsp cumin powder
- 2 tsp chili powder
- 1-15oz can of organic corn (or frozen), drained
- 2 cups pinto beans, homemade or canned
- 1 tbsp tomato paste
- 3 cups kale, finely chopped
Sweet Potato Cheese Sauce
- 2 tbsp arrowroot powder (or cornstarch)
- 1 cup unsweetened plain non-dairy milk (eg. organic soy)
- 1 tbsp coconut oil
- 2 tsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp apple cider vinegar
- 1 cup nutritional yeast (optional)
- 1 ½ tsp sea salt
- 1 sweet potato, steamed & peeled
- 12 organic corn tortillas, warmed to soften
- 1 cup cilantro, chopped
Instructions
- Heat a couple tablespoons of oil in a skillet on medium-high heat.
- Add the onions and garlic to the skillet, and sauté until tender.
- Add the cumin and chili powder, and stir well to toast the spices for about 30 seconds.
- Stir in the corn and pinto beans, followed by the tomato paste and chipotle peppers. Stir well.
- Add the chopped kale, and stir well. Cook until the kale is tender.
Sauce
- Mix the arrowroot in a small bowl with ⅓ cup of the milk. Make sure to get out the clumps. Set aside.
- In a sauce pot, warm oil on medium heat.
- Add in the remaining soy milk along with the mustard, onion & garlic powder, vinegar, nutritional yeast, and salt. Whisk to combine.
- Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
- Continue to whisk to combine the ingredients and thicken the sauce (will take a couple of minutes to thicken up).
- Transfer the sauce to a blender, then add the steamed sweet potato.
- Blend until smooth.
Fill enchiladas
- Preheat the oven to 375°, and oil a medium sized baking dish or cast iron skillet.
- Fill the tortillas with the enchilada filling (about heaping ½ cup), roll, and place in the baking dish.
- Cover the enchiladas with the creamy sweet potato cheese sauce.
- Bake for 20 minutes.
- Top with cilantro, and serve!
Adapted from: www.sweetpotatosoul.com