Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
WhereIStheHOTsauce%3F, 05/02/09
Christina's Red Hot Sweet Potato EnchiladasIngredients (use vegan versions): 1-2 tablespoons SP olive oil
1 yellow onion, diced
3-4 cloves garlic, pressed
1 sweet potato, cut in 1/2 inch cubes
1 can black beans, drained
1/2 of a 12oz jar of roasted red peppers, chopped
1/2 package Soyrizo
1 tablespoon SP cumin
1 teaspoon salt
2 packages corn tortillas (Sprouted corn is awesome)
2 16oz cans spicy vegan red enchilada sauce (I use Hatch)
shredded vegan cheese (I like Follow your Heart Monterey Jack)
Directions:Saute the olive oil, chopped onion & garlic until translucent, then add the sweet potatoes.
After the sweet potatoes are soft, add the black beans, roasted red peppers, Soyrizo, cumin, and salt. Mix it all up & let everything simmer on low until the beans are soft.
While this is cooling preheat your oven to 375 F. Pour some red sauce to coat the bottom of your pan.
When your mixture is done cooking, turn the burner off. Fill & roll your corn tortillas. (It helps to microwave the corn tortillas for about 30 seconds with a moist paper towel around them before you roll them... otherwise they'll break)
Fill up the pan, and top with the rest of your sauce, and put however much Vegan "cheese" you'd like on the top. Bake for about 30 minutes.
Serve with guacamole, tofu sour cream, refried beans & Spanish rice. :-)
***TIPS: If you'd like your enchiladas to be a tad spicier (Like I usually do) saute some finely chopped Serrano peppers with the onions & garlic at the beginning.
If you'd like them to be milder, make sure to use mild red sauce instead of spicy.
Source of recipe: myself
Makes: 6 servings, Preparation time: 20 minutes, Cooking time: 45 minutes
