OTHERWISE KNOWN AS WET BURRITO STEW.
SUPER EASY, FILLED WITH BLACK BEANS & SMOTHERED IN A HOMEMADE ENCHILADA SAUCE.
AY, QUE RICAS!
INGREDIENTS ------------------
serves 4 - 6
the sauce
700 ml vegetable stock
150 ml tomato puree
3 tbsp chili powder
3 tsp dry oregano
3 garlic cloves, finely chopped or minced
1 tbsp soy sauce
1/2 lime juice, freshly squeezed
the filling
1 large sweet potato [ca. 1/2 kg], cubed & cooked
300 g freshly cooked black beans [alt. canned beans, rinsed]
1 medium yellow squash, grated [if not available, replace with courgette]
1 tbsp olive oil
1 shallot or yellow onion, finely chopped
2 garlic cloves, finely chopped
1 fresh chilli or 2 tsp chili powder or 2 tsp sriracha salsa
unrefined salt
1 teaspoon honey
1 pack large corn tortillas
the garnish
vegan cheese, e.g. grated mozzarella
1 ready-to-eat avocado
handful cilantro, roughly chopped
METHOD ---------------------
Start with enchilada sauce. Combine all ingredients except the lime juice into a medium sauce pan and bring to a simmer. Stir well for 10 minutes so that the sauce has thickened. Add the lime juice and turn off the heat. Set aside.
Steam or boil the sweet potato until tender, then mash roughly. Some chunks are ok.
While the potato steams/boils, heat the oil in a large pan over a medium heat. Add the onion and sauté for ca. 3 minutes or until lightly brown. Toss in the squash and cook for another minute. Add the chilli / powder, garlic, black beans, and salt. Cook together for another 2 minutes then add mashed sweet potato and honey. Remove from heat. Mix until all ingredients are combined.
Warm the oven up to 200ºC. Cover the bottom of a large oven dish with about 300 ml of enchilada sauce. Warm the tortillas in the oven and then fill each tortilla with a large spoonful of filling, roll and place in the oven dish, seam-side down. Cover the enchiladas with the remaining sauce and pop in the oven for 20 minutes. Sprinkle with vegan cheese and cook for 5 min. more.
Let it cool before serving. Top with sliced avocado, chopped cilantro & splash of lime juice.
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