LOADED ENCHILADASServings 4 Servings
- 4 Tortillas
- 1 Can Black beans
- 1 Brown onion Diced
- 2 Sweet potatoes Mashed
- 2 Cups Baby spianch Chopped
- 2 Cups Cooked rice
- 1 Packet Mexican seasoning
- 1 Tsp Garlic powder
- 1 Tsp Onion powder
- 1/2 Tsp Cumin
- 1/4 Tsp Chilli powder
- 1/8 Tsp Cayenne powder
- 6 Tbsp Tomato paste
- 1 1/2 Cups Water
- 1 Cup Vegan cheese
Cook the two sweet potatoes either in the oven for 40 minutes or in the microwave for 5 minutes. Remove and mash the sweet potato. Set aside.
Cook rice according to packet instructions. Set aside.
On medium heat, heat oil in a saucepan and cook the black beans, onion and Mexican seasoning until the black beans are soft and the onion is transparent. Set aside.
On medium heat, add all the ingredients for the enchilada sauce to a saucepan and heat until the spices are fragrant and the sauce is of a warm temperature.
In a baking dish, pour some of the enchilada sauce to cover the bottom.
Preheat oven to 200 degrees Celsius.
Assemble the enchiladas as follows:
- bean mixture
- sweet potato
- 1 tbsp enchilada sauce
- 1/2 handful chopped baby spinach
- (optional) sprinkle of vegan cheese.
Shape the enchiladas by bringing the two sides to the centre and placing it face down in to the baking dish.
Repeat for all of the tortillas.
Top the enchiladas with more sauce and sprinkle over the vegan cheese.
Bake for 15-20 minutes at 200 degrees Celsius.
Serve with rice or salad, avocado and vegan sour cream.