This is a recent discovery for me: Enchilada filling and sweet potatoes. So many great flavors and textures are going on here, especially the combination of savory and sweet.
This is a great meal to make ahead and assemble when you're ready to eat. Bake sweet potatoes or yams ahead of time and a batch of veggie enchilada filling. The filling also works well with baked butternut squash, acorn squash, or over Mexican cauliflower rice for folks following SCD or staying low carb. Or just eat it straight up with a lot of fixings.
My favorite fixings are cashew sour cream (recipe below), enchilada sauce, finely diced chives, and diced avocado. This recipe came together as completely plant-powered but feel free to add shredded cheese on top and your favorite protein inside. Enjoy!
Enchilada Stuffed Sweet Potatoes
Servings: 8 servings
Ingredients
- Enchilada filling recipe also below
- baked sweet potatoes or Yams, or butternut squash or acorn squash baked
- Enchilada sauce recipe also below
- cashew sour cream recipe below
- diced avocado
- finely diced chives
Instructions
- Preheat the potatoes, filling and sauce.
- Slice each potato in half and fill each with about ½ cup of Enchilada filling.
- Top each with two to three tablespoons of Enchilada sauce.
- Add about two tablespoons of sour cream.
- Top with finely diced chives and diced avocado and serve warm.
Veggie Enchilada Filling
It's great to have extra of this, so feel free to double the recipe and use it the next day for lunch or dinner with other fixings, or use for instant enchiladas with tortillas or in a bowl with fixings.This is also a great recipe to make ahead and use as a topping or as the base for a bowl with toppings. To make this SCD, roast butternut squash or acorn squash and then add enchilada filling.
Servings: 8 servings
Calories: 130kcal
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion peeled and diced
- 2 garlic cloves peeled and diced
- ½ teaspoon salt
- 1 large red pepper diced
- 1 cup zucchini diced
- 2 cups butternut squash cubes fresh or frozen
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 14 ounces black beans cooked
Instructions
- Warm a large pot over low to medium heat and add the olive oil.
- Add the onions and stir for a few minutes.
- Add the peppers, zucchini, garlic, and salt, and blend with a spatula. Sauté for about 10 minutes, mixing occasionally.
- Add the butternut squash, black beans, cilantro, cumin, and oregano and mix in with a spatula. Sauté for about 5 minutes, mixing occasionally.
- Store in the refrigerator for a few days or freeze for a few months.
Nutrition
Calories: 130kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 151mg | Potassium: 421mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4404IU | Vitamin C: 38mg | Calcium: 46mg | Iron: 2mg
Baked Sweet Potatoes
This recipe works for both yams and sweet potatoes.
Servings: 8 sweet potatoes
Calories: 112kcal
Ingredients
- 8 small sweet potatoes
Instructions
- Preheat your oven to 425℉.
- Prepare a baking sheet with parchment paper or aluminum foil.
- Use a fork or knife to poke a few small slits or holes in each potato and place them on the baking sheet.
- Roast 60 minutes or until you can easily pierce them with a fork.
- Store in the refrigerator for a few days.
Nutrition
Calories: 112kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 72mg | Potassium: 438mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18443IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
Cashew Sour Cream
You can also use lime juice instead of lemon juice. It will get a bit thicker once it is refrigerated.To make this nut-free use sunflower seeds.
Servings: 8 tablespoons
Calories: 45kcal
Ingredients
- ½ cup raw cashews soaked in hot water for 10 minutes or room temperature water overnight
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 5 tablespoons water or enough to get a thick, smooth consistency
Instructions
- Add all the ingredients to a high speed blender and blend until smooth and thick.
- Store in the refrigerator for a week or so.
Nutrition
Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Enchilada Sauce {quick & easy}
You can use diced tomatoes, pureed tomatoes, or even fresh, diced tomatoes. If you use fresh tomatoes you can simmer the sauce for 10 minutes. I love the smoky slightly spicy flavor of chipotle powder. I make my own chipotle powder using dried Chili Chipotle and a coffee bean or spice grinder. I toast the dried chilis for a few minutes, cool, and then grind to a powder using the coffee bean grinder.
Servings: 4 servings or 2 cups
Calories: 87kcal
Ingredients
- 14 ounces tomatoes puréed or cooked diced, or 1 ½ cups fresh diced tomatoes
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar or other vinegar
- 1 garlic clove peeled
- 1 teaspoon chili powder
- 1 teaspoon chipotle powder or more chili powder, plus a pinch of smoked paprika or cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon dried oregano
Instructions
- Place all the ingredients in a blender and blend until smooth.
- Use it straight up, bake with it. Store in refrigerator for a few days or freeze for a few months.
Nutrition
Calories: 87kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 604mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1138IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg
Leave a reply