Next Level Vegan Enchiladas

Moeilijkheid: Gemiddeld
Cijfer: 10
Duur: 60 min
Aantal personen: 3
Notitie: Zij maakt een cashew cream. Wij maken er een avocado-creme van met avocado + yoghurt/kwark.
Het zijn twee recepten: een voor de saus, die maak ik altijd eerst, de tweede voor de rest.

Enchilada Sauce

• 2 tablespoons (30 mL) vegan butter or extra-virgin olive oil
• 2 tablespoons gluten-free all-purpose flour, all-purpose flour, or white spelt flour (gewoon bloem)
• 1 1/2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 scant cup (8 ounces) tomato paste (tomatenpuree)
• 1 1/2 cups (375 mL) low-sodium vegetable broth (maak ik met bouillonblokje)
• 1/2 teaspoon pink Himalayan sea salt or other fine sea salt

1. In a medium pot, melt the vegan butter over medium heat or simply add the oil and increase heat to medium.
2. Stir in the flour until a thin paste forms.
3. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne pepper until combined. Cook for a couple minutes over medium heat until fragrant.
4. Stir in the tomato paste followed by the broth. Whisk until smooth. — beste met een garde
5. Bring to a simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened for about 5 minutes, or longer if desired.

Enchiladas

• 2 cups (260 g) peeled and chopped (1/2-inch dice) sweet potato
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 medium red onion, diced (2 to 2 1/2 cups)
• 3 large garlic cloves, minced
• 1 cup jarred roasted red pepper, drained and chopped
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 2 cups baby spinach, roughly chopped
• 1 (14-ounce/398 mL) can black beans (about 1 1/2 cups), drained and rinsed
• Enchilada Saus
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon fine sea salt, or to taste
• 6 medium/large soft tortilla wraps

1. Lightly grease a large rectangular baking dish (at least 8x12 inches). Set aside.
2. Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.
3. In a large skillet, stir together the oil, ornion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.
4. Preheat the oven to 180°C.
5. Add the chopped roasted peppers, sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
6. Stir in 1/4 cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
7. Add 3/4 cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
8. Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
9. Bake the enchiladas, uncovered, at 350⁰F (180°C) for 20 to 25 minutes, until the sauce is a deep red colour and the enchiladas are heated through.
10. While the enchiladas are baking, maak de avocado creme door een avocado samen met twee / drie eetlepels kwark / yoghurt te mixen / blenden.
11. Die creme kan je er gewoon bij eten.

Bron: https://ohsheglows.com/2016/02/01/next-level-vegan-enchiladas/

#tortillas