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Vegan Sweet Potato Enchiladas with Creamy Avocado Cilantro Sauce

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I’ve made these enchiladas twice in the past week! The first batch was pure vegan. The second batch, not so much.  The great thing about these enchiladas are that they taste great either way! Feel free to get creative and put your own spin on this recipe.

I modified the Oh She Glows Sweet Potato & Black Bean Enchilada recipe. (She has an amazing blog btw!)

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Vegan Sweet Potato Enchiladas with Avocado Cilantro Cream Sauce


Yields 4 servings // prep time 30 minutes // Cook time 25 minutes

Ingredients:

  • 2 cups sweet potato, peeled and chopped
  • 1 Tbsp olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • sea salt and freshly ground pepper
  • 1 red bell pepper, chopped
  • 1 15-oz can black beans, rinsed and drained
  • 3 cups store bought enchilada sauce
  • 1 Tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 8-12 corn tortillas (how ever many fit in your casserole dish)
  • 93% lean ground turkey (optional)

For the Avocado-Cilantro Sauce

  • 1/2 cup fresh cilantro
  • 1 medium avocado
  • 2 Tbsp lime juice
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder

Garnishes

  • fresh cilantro leaves, for serving
  • sliced green onion, for serving

 

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a large baking dish

2. Make the enchiladas: Place the sweet potato in a medium sauce pan and add enough water to cover. Bring the water to a boil, then reduce to medium-high heat and simmer for 5 minutes, or until fork-tender. Drain and set aside.

3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with salt and pepper. (If using turkey, add in at this step and brown.)

4. Add the bell pepper, cooked sweet potato and black beans. Raise the heat to medium high and cook for a few minutes (until turkey is almost fully cooked), about 8 minutes.

5. Remove the skillet from the heat and stir in 1/2 cup enchilada sauce, lime juice, chili powder and salt.

6. Spread 1 cup enchilada sauce evenly over the bottom of the prepared baking dish. Scoop filling into each tortilla.  Roll up the tortilla and place seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, scoop it on top of the enchiladas.

7. Bake the enchiladas uncovered, for about 20 minutes, until the sauce is a deep red color and the enchiladas are heated through.

8. Meanwhile, make the avocado cilantro sauce. In a food processor, process the cilantro until minced. Add the avocado, lime juice, salt, garlic powder, and 2 Tbsp water and process until creamy.

9. When the enchiladas are ready to serve, plate them individually and drizzle with avocado sauce. Garnish with cilanto and green onion, if desired.

10. I am in love with the Oh She Glows cookbook, I highly recommend purchasing her book!

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paleo

Over the past year (yes, I’ve been blogging for over a year and I LOVE it!) I have collected many, many cookbooks. I love sharing my favorite books with my amazing followers and fellow food bloggers. BTW, If you don’t already food blog, I highly recommend starting one! Find out how to start a cooking blog here.

I don’t follow a Paleo Diet but I love learning how to cook new recipes. The cookbook is called Eat Drink Paleo

Some of my favorite recipes:

Baked Apple and Pork Meatballs//Sweet Potato and Caramelized Garlic Soup// Paleo Beef and Porcini Shepard’s Pies

The premise of Paleo:

  • Eat whole, unprocessed, nutrient-dense, nourishing foods. Prioritize grass fed and pastured meats and eggs, wild-caught seafood, and vegetables. Enjoy fruit, nuts, and seeds in moderation.
  • Avoid foods that will harm us by causing systemic inflammation, wrecking our guts, or derailing our natural metabolic processes. Abstain from toxic, pro-inflammatory foods like gluten-containing grains, legumes, sugar, and the laboratory-concocted food found in the middle aisles of your neighborhood supermarket.

 

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I plan on making a few this weekend so stay tuned for my food photos and comments/critiques! Click on the cookbook above to start cooking from Eat Drink Paleo and let me know how you liked the recipes!

 

xo,
April at The Thin Kitchen

april sitting on counter 6 laughing black and white

 

 


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Thai Peanut Noodles with Shrimp

Thai peanut noodles with shrimp

Thai Peanut Noodles with Shrimp


Yields 4 servings

Ingredients:

  • 3/4 lb shrimp
  • Soy sayce, 5 Tbsp
  • Sugar, 1 3/4 tsp
  • Green onions, 4 minced
  • Asian sesame oil, 1 1/2 tsp plus 2 Tbsp
  • Salt and freshly ground pepper
  • Creamy all-natural peanut butter, 1/3 cup
  • Fresh ginger, 2 Tbsp minced
  • Balsamic vinegar, 2 Tbsp
  • Red pepper flakes, 1/2 tsp
  • Pad Thai Noodles, 10 oz
  • Large red bell pepper, 1, thinly sliced in strips
  • Canola oil, 1 Tbsp
  • Fresh cilantro, 1/4 cup chopped

Directions

1. Place uncooked shrimp in a bowl, combine 2 Tbsp soy sauce, 3/4 tsp sugar and stir to dissolve. Mix in half the green onions, 1 1/2 tsp of the sesame oil, and a generous amount of pepper. Stir to coat. Set aside.

2. In a food processor, combine the peanut butter, ginger, vinegar, pepper flakes, remaining 3 Tbsp soy sauce, remaining green onions, 1 Tbsp sesame oil and 1 tsp of the sugar. Add 1.4 cup hot water to food processor and process until well blended to make a sauce.

3. Prepare noodles as directed and place in a warmed bowl. Add the remaining 1 Tbsp sesame oil and stir to coat. Mix in the bell pepper and sauce to taste. Mix to coat the noodles. Season with salt and pepper to taste.

4. In a large pan over medium high heat, warm the canola oil. Cook the shrimp until pink, 3-4 minutes per side. Divide noodles amount 4 bowls, top with the shrimp, sprinkle with cilantro and serve!

 

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