The holiday season is over. I wish you all a wonderful year 2017. I hope it will be filled with happiness and love for each of us!
To start off well this year in cooking, I decided that we will travel a little in Mexico! I love the Mexican food, it has the great advantage of being often plant based or to turn the dishes easily into vegan version. I also begin to enjoy spices. It is very important to add flavor to vegan dishes to raise them up a bit.
As we are in winter and it is really very cold in Paris (but also on all the rest of France), I also wanted a hot and comforting dish, so I decided to make enchiladas! I had already offered you a vegan Mexican recipe with my burritos that I had greatly appreciated.
These enchiladas are indeed a great first for me … I had never eaten before! But the recipe made me very envious. As usual, I created the recipe on my own from my desires. So it’s not very complicated. It’s simple to reproduce and it warms up very well for the next day. I’m sure these enchiladas will please everyone!
Beautiful day to you,
Vegan Enchiladas with sweet potato and kidney beans
For 6 personnes
Preparation time : 20 minutes / Cooking time : 30 minutes + 30 minutes
1 large sweet potato
1 large can kidney beans
2 shallots or 1 onion
1 can corn
2 cans tomato flesh
3 tbsp chili powder
salt and pepper
lettuce or lamb’s lettuce to accompany
Peel and cut the sweet potato into cubes.
In a pot, sauté onion or chopped shallots in a tablespoon of olive oil. Add the spices. When the pieces become translucent, add the sweet potato. Cover and cook for 10 minutes.
Add the tomato flesh (keep half of a can), red beans and corn. Mix and cook for another 10 minutes. When the sweet potato pieces are melting, it’s ready.
Take a gratin dish, pour 1/2 of the remaining tomato flesh. Take the tortillas, pour 3 tablespoons of the simmer. Fold as for the burritos (as here) and place in the dish. Repeat 6 times. Pour tomato flesh over top and bake at 180 ° C for 30 minutes.