By Breast Cancer Yoga Staff.
Sweet Potato, Black Bean & Kale Enchiladas
You don’t have to be a vegetarian, vegan or extremely healthy eater to enjoy this meal.
- 1½ lbs. sweet potatoes, peeled and diced
- 1 large or 2 small garlic cloves, pressed or minced
- 1 small hot chile, seeded and minced
- 1 15.5oz can black beans, drained and rinsed
- ¾lb. kale, de-stemmed and chopped
- 1 14.5oz can diced tomatoes, drained
- 1 heaping Tbsp chili powder
- 2 cups enchilada sauce, homemade or store bought
- 8-9 large tortillas
- minced scallions (optional)
- Preheat the oven to 400F. Lightly oil a baking sheet and spread the sweet potatoes on it in a single layer. Roast until tender and lightly browned, about 20 minutes, turning once.
- Reduce the oven temperature to 350F. Heat a thin layer of water in a large skillet over medium heat. Add the garlic and chile and cook until fragrant, about 1 minute.
- Add the kale to the skillet along with a little bit more water. Cover and cook until bright green and wilted, about 5 minutes, stirring occasionally.
- Add the beans, tomatoes, and chili powder to taste. Stir in the sweet potatoes and simmer until heated through, about 5 minutes.
- Spread a thin layer of sauce in the bottom of a 9x13in. baking dish. Spoon some of the filling into a tortilla, roll it up carefully and place it seam side down in the dish. Repeat with the remaining tortillas and filling.
- Pour the remainder of the sauce over the top and sprinkle with the scallions, if using. Cover and bake until hot and bubbly, about 20 minutes.
Rich and tangy, this vegan sour cream makes the perfect compliment to any enchilada or Mexican entrée. Be sure to soak the cashews in a bowl of water for at least a couple hours (preferable overnight) before you begin.
Soak time – 2-8 hours
Prep Time – 5 Minutes
Cook time – 0 Minutes
- 1 cup raw cashews, soaked
- 1/2-3/4 cup water, as needed
- 2 teaspoons fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1/4-1/2 teaspoon Himalayan Pink salt, to taste
- Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.
- Drain and rinse the cashews and place in the blender.
- Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
- Once it’s super smooth, it’s ready! Transfer into a small container. The cream will thicken up as it sits.
Sour Cream recipe from Oh She Glows
Vegan Sour Cream Substitutes
About Dawn Bradford Lange: Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at email@example.com if you have questions.