I usually always cook for my friends when they stop by but when my good friend TB wanted to stop by I asked her to help me as my energy wasn’t quite as high since I was big and pregnant at the time. TB has over the time realized that her body does best with a vegetarian and gluten-free diet so that gave me a challenge to come up with a good dish that was also pregnant friendly
We cooked some vegetarian enchiladas and they were so amazing that if you are a die-hard meat lover you won’t be missing the meat in this dish. It is so satisfying that my husband sees this as one of his favorite comfort foods. You don’t have to feel too bad about eating this dish either since it is stuffed with black beans, sweet potato and corn. It is also very filling since it is made with corn tortillas. Two of these enchiladas are enough to make me full but you will probably eat an extra because they are that tasty. The good thing about this recipe is that it makes a lot of enchiladas and you can always freeze the stuffing for another good time.
- • 1 can (15 oz) organic tomato sauce
- • 3.5 oz. chipotle peppers in adobo sauce, depending on your spice level (From the 7 oz. can I add 1-2 whole chipotle peppers and the rest of the adobo sauce and that is a pretty spicy sauce)
- • 3/4 cup nonfat plain yogurt
- • 2 cloves garlic, crushed with a garlic press
- • 1 tablespoon olive oil
- • 1 small/medium yellow onion, diced
- • 1 pound of sweet potato, cubed about ¾ inch
- • 1/4 cup water
- • 1 can (15 oz.) organic black beans, rinsed and drained
- • 1 cup organic frozen sweet corn
- • Salt and pepper, to taste
- • About 2 cups shredded mozzarella cheese
- • 14-16 corn tortillas
- • Cilantro and/or green onions
- • Sour cream
- • Avocado
- • Tortilla chips
- 1. Preheat oven to 350 degrees F.
- 2. To make the sauce use a blender and add tomato sauce, chipotle peppers with adobo sauce, yogurt, and garlic and blend until smooth and combined. Let the enchilada sauce cool in the fridge to thicken up.
- 3. Meanwhile heat a large skillet with olive oil over medium heat. Add the onions and sauté until soften (about 2 min). Add the sweet potato and water to the skillet, stir, and cover. Let the vegetables cook for about 12-15 minutes or until fork tender, stir occasionally to ensure that the sweet potatoes doesn't burn. You can add more water if needed. Once the sweet potato is fork tender, transfer to large bowl and add in black beans, corn, and 1 cup of the enchilada sauce, salt and pepper and stir to combine.
- 4. Spray an ovenproof dish with a little oil and add about 3/4 cup of the enchilada sauce on top, spread the sauce to cover the whole bottom.
- 5. Warm corn tortillas in the microwave for about 30 seconds so that they are easier to roll up, it will prevent the tortillas from cracking and breaking and make them easier to roll up. Add about 1/3 cup of the sweet potato and black bean mix and a little of shredded cheese to each tortilla. Roll each tortilla up and place them seam side down in your dish. Brush remaining enchilada sauce over the top of all the rolled up tortillas, and sprinkle shredded cheese on top.
- 6. Bake for 25-35 minutes or until cheese is melted and the edges of tortillas begin to turn a nice golden brown.
- 7. Serve with sour cream, tortilla chips, avocado slices, cilantro, and green onions, if desired.