Let’s Disco Our Way into the Kitchen (Twirl and Serve, Baby)

I’m actually writing this blog just after making this dish, so not only is the taste still fresh to me, but more importantly so is the experience of cookings these amazing beauties.

It’s the nasty day after our first big snow of the year, and so I was craving something filling with a little bit of heat. I thought about doing my go-to Green Goddess Pasta, but decided on something that didn’t require the detailed cleaning of my food processor.

I am also doing my best to find a way to be the laziest person in the world on Sundays, so I didn’t want to do too much prep work or wash a sink full of dishes (I am WINNING at this lazy thing, by the way). I found a non vegan enchiladas recipe online and veganized the crap out of it. I’ll be honest, it was a bit tricky trying to find the right cheese substitutes and to get the vegan sour cream to the right creamy texture. But I took a chance and came out lucky! They’re stuffed with creamy, hearty sweet potato, black beans, plant-based cheeses, and zesty spices. The cilantro sour cream with chives is just perfect to top it off.

Before raiding your pantry and spice cabinet or heading off to the grocery store to purchase your ingredients, keep a few things in mind.

  • Know your torts…This dish can still taste fresh if it’s not organic, but don’t be afraid to splurge on some good tortillas. Packaged tortillas tend to be full of preservatives and unnecessary ingredients. I bought some locally made corn tortillas 10 for $1.00. That’s not a bad price at all, but I got lucky finding them. If you are at the store, stick to tortillas that are 100% natural or have 5 or less ingredients in them.

  • Get creative with your filling. Some flavors are so good together, you can’t go wrong. But it takes some experimentation to find what your palate is craving! Black beans and sweet potatoes are a delicious combination, and I’ve made stuffed sweet potatoes with black beans before, so I knew it might be a good substitute in enchiladas…and damn if I wasn’t right.

Black Bean and Sweet Potato Enchiladas

INGREDIENTS

Filling with the mostest

  • 1 ¼ pounds sweet potatoes (2 small-to-medium)

  • 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans

  • 4 ounces (1 cup) shredded GoVeggie! Monterey Jack “cheese”

  • 2 ounces (½ cup) diced Daiya Jalapeño Havarti “cheese”

  • 1 small can (4 oz) diced green chiles

  • 1 medium jalapeño, seeded and minced (WEAR GLOVES WHEN YOU DO THIS😖)

  • 2 cloves garlic, pressed or minced

  • ¼ cup chopped red onion

  • 2 tablespoons lime juice

  • ½ teaspoon ground cumin

  • ½ teaspoon chili powder

  • ¼ teaspoon cayenne pepper (optional)

  • ¼ teaspoon salt, more to taste

  • Freshly ground black pepper

The Saucy Sauce and Top Ingredients

  • 2 cups (16 ounces) mild salsa verde, either homemade or store-bought

  • 10–12 corn tortillas

  • 4 ounces (1 cup) shredded GoVeggie! Monterey Jack “cheese”

  • 2 tablespoons vegan sour cream (I used Tofutti)

  • 1 tablespoon water

  • ¼ cup chopped fresh cilantro

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake them until they are tender and cooked through, about 30 to 35 minutes.

These are so gorgeous and smell so divine coming out of the oven, I almost didn’t want to ruin them!

These are so gorgeous and smell so divine coming out of the oven, I almost didn’t want to ruin them!

2. Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.

Looks like a poke bowl in a way…but so much more!

Looks like a poke bowl in a way…but so much more!

3. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and mash up the sweet potato a bit.

4. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.

Use your hands to mix for extra messy fun! Get DRRRTY.

Use your hands to mix for extra messy fun! Get DRRRTY.

5. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a paper towel so they stay warm.

6. Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap it up around the filling and place it in your baking dish. Repeat for all of the tortillas. *you may have a few layers or enchiladas depending on your dish so after the first layer is put down, drizzle salsa verde and top with cheese before adding another layer.

Better than your mama’s taco filling…

Better than your mama’s taco filling…

As the music group H-Blockx says “It’s gettin’ kinda heavy”

As the music group H-Blockx says “It’s gettin’ kinda heavy”

7. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes at 325 F, until sauce is bubbling and the cheese is lightly golden.

My saliva is flowing….

My saliva is flowing….

8. While that’s baking, combine the vegan sour cream, water and cilantro leaves in a blender and blend on high for 15 seconds. You can also just tear the cilantro leaves and stir into the sour cream and water mixture if you’d like a more colorful look. Slice up some chives!

This blends into a nice, Caribbean green color!

This blends into a nice, Caribbean green color!

And of course, more green….you can  never  have too much green!

And of course, more green….you can never have too much green!

9. Let the enchiladas cool for about 5 minutes. Drizzle your cilantro sour cream back and forth over the enchiladas, then top them with cilantro and chives.

This….no caption does this justice.

This….no caption does this justice.

10. Do a little dance. Make a little love. Serve it up tonight!

My belly is full, even as I’m typing this but I’m still eating because they taste so good. I may need to be wheelbarrow-ed out of my house for work tomorrow morning.

Hey…it’s my new Sunday thing, okay??

Much love to you, and happy cooking!