Enchiladas with Cilantro Avocado Cream Sauce

Beans/Legumes

Photo by Mirjam J.
Adapted from google.ca

PREP TIME

45

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Adapted from google.ca

Ingredients

  • For the filling:

  • 1 1

    1 onion, chopped

  • 3 3

    3 cloves garlic, minced

  • 2 2

    2 large (3 small) ears of corn, steamed and kernels removed

  • 1 1

    1 cup sweet potato, zucchini or butternut squash, chopped

  • 1 1

    1 red or green pepper, chopped

  • 2 2

    2 handfuls spinach, chopped

  • 1 1

    1 can kidney or black beans, drained and rinsed (14 oz/398 ml)

  • 1 1

    1 recipe for enchilada sauce

  • 1 1

    1 tbsp. nutritional yeast (optional)

  • 1 1/2 1 1/2

    1/2 tsp. ground cumin

  • 1 2 1 2

    1 - 2 tbsp. lime juice

  • 1/2 1/2

    1/2 tsp. garlic powder

  • 1 1

    1 tsp. chili powder

  • 5 5

    5 whole grain tortilla wraps

  • 1 1

    1 recipe for cilantro avocado cream sauce

  • to

    onion & chopped cilantro, to garnish

  • For the cilantro avocado cream sauce:

  • 2 2

    2 large avocados

  • 2 2 to

    tbsp. water, or more as needed to thin out

  • 3 3

    3 tbsp. lime juice

  • 1 1

    1 tsp. apple cider vinegar

  • 1 1

    1 cup packed fresh cilantro

  • 1/2 1/2

    1/2 tsp. garlic powder

  • 3/4 3/4

    3/4 tsp. ground cumin

  • 340 340

    340 g soft silken tofu

  • to

    to taste

  • to

    pepper flakes or cayenne pepper, to taste

Directions

1. Pre-heat oven to 350 degrees. Steam sweet potato/zucchini/squash in a pot until tender. Set aside. 2. Sautee onion, garlic and pepper in a little water until tender. Add squash, beans, sauce and spices. Stir until cooked through. Add corn and spinach until spinach is just beginning to wilt. Remove from heat. 3. Lightly oil glass baking dish. Spoon some filling into each wrap, then fold in bottoms, roll up and place fold down into baking dish. Repeat with each wrap. Spoon remaining sauce on top of enchiladas. Bake in oven for 18 - 20 minutes. 4. While enchiladas are baking, prepare avocado cilantro cream sauce by combining all ingredients in blender and blending until smooth. Remove enchiladas from oven, top with avocado cream sauce, garnish with cilantro and green onion and serve immediately.

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