Ridiculous Enchiladas — Legally Bod

Mexican is my favourite summertime cuisine.

So in the midst of this massive blizzard snowfall what better time to whip up a meal that springs me forward right into summer!?

Funny story about these. I got the WORST food poisoning of my entire life after having enchiladas in Cambodia. Lesson - do not eat Mexican food in Cambodia. My girlfriend Jules and I had been travelling for months and wanted a break from south east Asian cuisine, we saw a tiny mexican spot right beside the outdoor market in Siem Reap and decided to give it a go. Everything was fine until we went out later that night to a famous bar there - Anchor WHAT? We arrived and seconds in I felt like I had been drugged. Like a typical dumby I carried on and decided I was just overtired. I had two sips of my bucket and I don't even remember walking home to our guest house. I spent the next three days shaking and sweating. I googled every single type of rare disease possibility and convinced myself I had almost every single one of them. Finally Jules was able to help me down the stairs and I was ok again. Nuts.

Long story short - I haven't had them again since making these guys. And honestly I don't think I could eat chicken enchiladas ever again. But if you love chicken or beef you can always toss that right in too!

ENCHILADAS RECIPE

Ingredients

1 tbsp extra virgin olive oil
1 onion, chopped (~2 cups)
2 garlic cloves, minced
2 sweet potatoes - cooked and mashed without skin
1 bell pepper, chopped
2 handfuls spinach, chopped
1 can black beans (~2 cups), drained and rinsed
1 can of white beans (~2 cups), drained and rinsed
Enchilada sauce or Pasta sauce (about 2.5 cups) - buy this or make your own
1 tbsp nutritional yeast (optional)
1.5 tsp ground cumin
1-2 tbsp fresh lime juice, to taste
1/2 tsp kosher salt, or to taste
1/2 tsp garlic powder
1 tsp chili powder, or to taste
8 whole grain tortilla wraps
2 cups of plain tomato sauce (if you have cans of tomatoes I like to just blend them in the vitamix)
Avocado Cream Sauce, to pour on top (recipe below)

Directions

1. Preheat oven to 350F and grab a deep baking dish large enough for 8 enchiladas. Pre-cook the sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside. When cool enough to handle peel and mash the insides.

2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black + white beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.

3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.

4. Add the tomato sauce to the bottom of your baking dish. Then overtop scoop about 3/4-1 cup of the mixture and spread out in a thin layer. Scoop about 1/2 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 7 tortillas and leave a bit of filling left to spread over the top. Sprinkle with cheese if preferred (but not needed!)

5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Avocado cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Serve immediately. Makes 8 enchiladas.

Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.

AVOCADO CREAM SAUCE RECIPE

Ingredients

Four avocados - peeled and pitted
4 tbsp veganaise (or mayonaise if you must!)
1 tsp salt
Juice of one lime
2 tbsp olive oil - or add a little more if you want your sauce to be less chunky