Sweet Potato Kale and Black Bean Enchiladas
Authentic Mexican Enchiladas made with plant-based ingredients.
Feeds 4
Ingredients - Enchilada Sauce
4 dried pasilla peppers, seeded
1 white onion, cut into juilienne
2 tomato’s
3 cloves of garlic
1/2 tsp dried oregano
1 tsp salt
Instructions
Step 1
Toast your dried chiles making sure to cut them open to take out the seeds first and the stem. Then remove your chiles from the hot pan as you only want to warm them up to make them pliable but not burn them. Once the pan has been cleared begin charring your onions and tomato’s.
Step 2
Once your onion and tomato is charred add in your garlic to allow to char a bit but not to the point it is burnt. Add back in your dried chilies and reconstitute everything with vegetable stock and allow to simmer. Season with salt and oregano.
Step 3
Blend everything in the blender and then strain it.
Step 4
Lastly the step that cannot be skipped is to saute the sauce gently one more time to remove any bitterness.
Step 5
Leave your enchilada sauce to the side and start making your tortillas and filling.
Ingredients - for tortillas
2 cups masa harina or maseca
1/2 tsp salt
1 tbsp olive oil
1 1/2 cups warm water
Instructions - For Tortillas
Step 1
Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
Step 2
If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across
Step 3
Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
Step 4
Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
Ingredients - For the Sweet Potato Filling
*You can also switch this up depending on the veggies you have on hand or if you prefer to try something different*
2 Sweet potato’s, peeled and diced,
2 cups washed and chopped kale
1 can black beans, rinsed
1/2 white onion, medium dice
2 tbsp chopped garlic
1 tbsp soy sauce
olive oil for sauting
For the Cheese Sauce
Ingredients
1 ½ cup sweet potato, peeled boiled
2 tbsp chopped garlic
¼ cup cashews, soaked
1 lemon juiced
4 Tbsp nutritional yeast
½ tsp onion powder
½ tsp garlic powder
1/4 tsp smoked paprika
¼ cup veg stock
1 tbsp tapioca starch, mixed with 1/4 cup cold water “slurry”
Instructions
Step 1
Get your Mise en Place together and have your potato's boiled and cashews soaked. This will make it so much easier. Once everything is ready, throw all your ingredients in a vitamix or little bullet blender. At the end blend in your slurry while the mixture is still hot so it can all emulsify and thicken.
