How’s that for a title?? It’s a mouthful alright!
I found this gem of a recipe in the Thug Kitchen cookbook and decided to re-create it with a few minor tweaks.
This is an amazing vegetarian enchilada dish stuffed with sweet potato, black beans, yellow squash, and shiitake mushrooms topped with a saucy red sauce.
I also snuck in a bit of Kite Hill Ricotta into the mix. Big fan of this dairy alternative as the texture has a very silky thick consistency and a light salty taste very similar to ricotta and mascarpone cheese.
Whether you follow a plant-based diet or not these enchiladas are superb.
Lately, I’ve been focusing on a plant-based diet but still incorporating lean proteins, hence the slight tweak by adding chicken bone broth instead of vegetable broth as the original recipe calls for. As much as I enjoy reading about the benefits of a strict plant-based diet I just can’t give up meat or dairy.
My overall philosophy on food… “Everything in Moderation” and not to deprive myself of anything because that’s when binge eating occurs. Been there and that was not a good look for me.
Oh right, back to the recipe. That’s why you’re here.
Below are a few tweaks that I made to the recipe:
- Instead of chili seasoning I used Trader Joe’s Chili Lime seasoning blend.
- Included shiitake mushrooms.
- Added an alternative dairy spread Kite Hill ricotta.
- Bone broth instead of vegetable broth. (one cup of bone broth is about 9 grams of protein)
- Added coconut aminos instead of soy sauce.
Let’s get started.
Here are the star ingredients for the Sauce:
Bone broth, tomato paste, chili lime seasoning, coconut aminos, oregano, cumin, garlic and lime.
If you like your enchiladas saucy then I would suggest doubling the recipe.
To make the sauce:
- Add everything in the pan except the lime juice and simmer for 20 minutes.
- Add lime juice, cover and set to the side until you are ready to use. Easy peasy!
Star ingredients for the filling:
Sweet potato, shiitake mushrooms, black beans, yellow squash, onions (seasonings and nut cheese not pictured).
Make the filling:
- There are several ways to cook a sweet potato: steam, bake or microwave. I opted for the microwave. Remove skin, prick several times with a fork, wrap in a damp paper towel and microwave for about 10 minutes or until tender. Place into a bowl and smash slightly with a fork.
- Heat olive oil in a large 12 inch skillet on medium heat.
- Add the onion and shiitake mushroom and sauté for 5 minutes until brown.
- Add in the squash and cook for another minute.
- Add the chili powder, cumin, salt, garlic, and black beans and cook for two minutes.
- Next fold in the mashed sweet potato and maple syrup and turn off the heat.
- Pre-heat over to 375F.
- Cover the bottom of a 9×13 baking dish with about 1/2 cup of the enchilada sauce.
- Warm up tortillas in the oven for about 10 minutes, or wrap in a damp paper towel and microwave for 2 minutes.
- Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is coated.
- Fill the tortilla with about two to three spoonfuls of filling and two tablespoons of the nut cheese down the middle.
- Roll it up and place it seam-side down in the dish. Repeat until you run out of filling.
- Cover the enchiladas with the remaining sauce and spread evenly.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and cook for 5 more minutes.
- Cool and serve.
- Top it off with some sliced avocado and chopped cilantro.
For those that are hosting a superbowl party this would be an ideal dish to serve. Just saying…