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Black Bean & Sweet Potato Enchiladas (Grain-free, Vegan)

Posted Jun 10 2013 8:00am

Here’s a fun new idea for the next time you’re in the mood for enchiladas.

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Rather than using traditional tortillas or a complicated almond flour recipe, these grain-free enchiladas feature thinly sliced zucchini as a quick and easy wrap! Paired with a sweet and spicy filling of black beans and sweet potatoes, and smothered in a rich tomato sauce, they still taste decadent, without burdening your digestive system.

Sweet potatoes are a good source of vitamin C, which can not only help ward off a cold, but also helps with collagen production to maintain skin’s youthful elasticity. They’re also high in vitamin B6, vitamin D and iron, aiding in stress reduction, improved mood and heart health. Black beans are loaded with fiber and antioxidants, which have also been associated with the preservation of cardiovascular health.

Combined with a nutrient-rich tomato sauce, this is a Mexican style meal you can feel good about serving to your friends and family!

(Grain-free, Vegan)
serves 2-4

Inspired by this recipe

Ingredients:

For the filling:

1 teaspoon coconut oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 1/2 cups chopped sweet potato cubes
1 (15 oz.) can black beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt

For the enchilada sauce:

1 1/2 cups strained tomatoes
1/2 cup water
1 clove garlic
1/4 yellow onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt

For the wraps:

1-2 medium zucchini

Directions:

Preheat the oven to 350F and arrange a steam basket into a small saucepan filled with an inch of water on the stove top. Bring the water to a boil, then cover and steam the 1 1/2 cups of sweet potatoes for about 10 minutes, or until fork-tender. Remove from the heat and set aside.

To prepare the filling, melt the coconut oil in a large skillet over medium heat and saute the chopped onion and garlic for about 5 minutes, until tender. Add in the drained black beans, cumin and salt, and saute for another 2 minutes until well mixed. Transfer the steamed sweet potatoes to the pan, and use the back of a spoon or fork to mash all of the filling ingredients together. I prefer a slightly chunky texture to the filling, but you can leave it as smooth or chunky as you like!

filling

To prepare the zucchini wrappers, all you need is a good vegetable peeler or a mandoline. (I used this mandoline to create uniform slices.) Carefully slice the zucchini into thin, long slices. You’ll need about 5 slices to create each enchilada wrap, so 20-25 uniform slices should be enough to fill an 8″x8″ glass dish. Once you’ve created enough zucchini slices, arrange 5 of them on a cutting board, slightly overlapping each slice over the other.

roll up Scoop a generous portion of the enchilada filling along the zucchini slices (as pictured above) then gently roll up the zucchini over the filling to create each enchilada. Repeat the process 3-4 more times, until you have enough rolls to fill your baking dish.

To prepare the enchilada sauce, simply combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust the flavor to taste, if necessary.

Pour a bit of the enchilada sauce into the bottom of your glass baking dish, to prevent sticking. Arrange the enchilada rolls on top of the sauce, then pour the rest of the sauce over the top of the enchiladas.

sauce Place in the preheated oven to bake for 30 minutes at 350F.

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The finished enchiladas will be tender and piping hot! Serve immediately, with a garnish of diced green onions, if desired.

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5.0 from 2 reviews

Black Bean & Sweet Potato Enchiladas (Grain-free, Vegan)
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Prep time: 
Cook time: 
Total time: 

Serves: 2-4
 

A grain-free enchilada, loaded with a sweet and spicy black bean and sweet potato filling.
Ingredients
For the filling:
  • 1 teaspoon coconut oil
  • ½ yellow onion, chopped
  • 1 clove garlic, minced
  • 1½ cups chopped sweet potato cubes
  • 1 (15 oz.) can black beans, drained and rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon fine sea salt
For the enchilada sauce:
  • 1½ cups strained tomatoes
  • ½ cup water
  • 1 clove garlic
  • ¼ yellow onion
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon fine sea salt
For the wraps:
  • 1-2 medium zucchini

Instructions

3.2.1753

Enjoy!

: Are you a fan of enchiladas? Any other grain-free wrap ideas?

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