Hey guys! I hope you all had a very Merry Christmas and a happy New Year! One thing my family likes to make on Christmas Eve is Mexican food. Do any of you have un-traditional traditions around the holidays? We also play a game where we each get 30 seconds to find this little, green, pickle ornament hidden very well in the Christmas tree. The winner gets to open a small gift for each person in the room! It is a fun game we all look forward to now every Christmas.
Anyways, since we made Mexican food for Christmas Eve, I decided to make a sweet potato, squash and black bean enchilada dish. Who says Mexican food can’t be healthy?? This recipe is packed with nutrients and protein! I added cabbage and avocado on top for additional anti-oxidants, fiber, healthy fat and magnesium! Let’s talk about magnesium real quick:
Did you know that magnesium is a natural muscle relaxer? It is such an amazing mineral that often gets over looked. If you are having trouble sleeping, or have tense/cramped muscles, take a magnesium supplement or eat some of these magnesium rich foods: Avocado (my fave!), Almonds, Cashews, Legumes (I.e. lentils, beans, peas, and soybeans), tofu, seeds (I.e. flax seed, chia seed, pumpkin seeds), and bananas! Dark chocolate is also high in magnesium, but not recommended before sleeping 😉
OK, on to the recipe for this delicious dish:
Total Cook Time: 1hr 10 minutes | Yield: 12 enchiladas
Enchilada Sauce Ingredients:
- 4+1/2 cups vegetable broth
- 2/3 cups cup tomato paste
- 5 tbsp chili powder
- 4 tsp ground cumin
- 3 tsp dried oregano
- 6 cloves garlic, minced
- 4 tsp soy sauce (or Tamari)
- 2 tbsp lime juice
- 2 large sweet potatoes, chopped into nickel size pieces
- 4 tsp olive oil
- 1 yellow onion, chopped
- 2 medium yellow squash, grated with a box greater
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 4 cloves garlic, minced
- 3 cups cooked black beans
- 2 tsp maple syrup
- 1 pack of corn tortillas (6-8 in wide)
- Sliced avocado
- Shredded cabbage
- Pinch of fresh cilantro
- First make the enchilada sauce. Put all the sauce ingredients in a medium sauce pan and bring to a simmer. Use a whisk to stir occasionally so it doesn’t clump Let it simmer for 20-30 minutes so it can thicken up a little. Add the lime juice and set aside to cool while you make the filling.
- Boil your chopped sweet potatoes until tender enough to mash (~20 minutes). Drain and then add to a large bowl and smash until mostly smooth. Some chunks are ok.
- While the sweet potatoes are cooking, grab a large skillet or wok and heat the olive oil over medium heat. Add the onion first and sauté until golden brown. Then add in the squash and cook for another couple minutes. Add in the spices, minced garlic and black beans. Cook together for another 3-5 minutes and then add in the mashed sweet potato and maple syrup. Mix until evenly distributed, then turn off the heat.
- Preheat your oven to 375 degrees Fahrenheit and grab a 9x 13 baking dish.
- Cover the bottom of the dish with about 3 cups of enchilada sauce. Using a griddle/oven/microwave, warm up your tortillas. Dip each tortilla around in a little sauce so the bottom is all coated. Fill the tortilla with a couple spoonfuls of the filling, roll it up and set it seam-side down in the dish. Keep going until they are tightly packed and you run out of space or filling.
- Cover the enchiladas with most of the remaining sauce. I like to keep a little extra sauce set aside to drizzle on at the end. Cover the dish tightly with foil and bake for 25 minutes. Take off the foil, add the rest of the sauce (if you had any) and cook again for 5 more minutes. Let it cool and top with avocado, cilantro and cabbage. Enjoy!
*This recipe is modified by Thug Kitchen*
Hi, I’m Dana! Creating delicious plant-based meals and nutrition is my passion! Thanks for visiting!