Veggie Enchilada Bake

Ooh the flavors that pop in this dish are soo good!

I love the combination of sweet potatoes, black beans and spinach. If I don’t have time do this this whole recipe, I just make quesadillas in my skillet with seasoned sweet potatoes, black beans and spinach and serve with guacamole.  If I do have time to put the enchiladas together, I go for it!

You can roll or you can stack layers. the layers are faster, the rolls are traditional.

Veggie Enchilada Bake

Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: back beans, red sauce, spinach, sweet potato, tomato, tortillas
Servings: 6
Author: Chef Kim

Equipment

  • knife
  • skillet
  • baking dish

Ingredients

  • 1 large onion chopped
  • 2 bell peppers chopped
  • 2 cups sweet potato bite size
  • 3 cups baby spinach
  • 2 cans black beans or three bean blend rinsed and drained
  • 1/2 bunch cilantro chopped
  • 8-12 tortillas organic corn or flour

Red Sauce

  • 1 15oz can tomato puree or crushed
  • 11/2 cup water
  • 1 Tbsp olive oil
  • 2 Tbsp flour or GF flour
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1/2 tsp cayenne

Instructions

Prepare the sauce:

  • In a small pot, heat the oil over medium and add the flour, stirring into a paste.
  • Add the spices and stir to combine. Then add the water and whisk until smooth.
  • Add the tomato puree and stir to combine well. Allow to cook for 10 minutes at a simmer until thickened. Turn off the heat and set aside.

Prepare Enchiladas:

  • Saute onion until softened, then add the chopped sweet potato with a 1/4 cup of water and cover the pan to cook the potatoes. Cook for 15 minutes.
  • When potato is fork tender, add the peppers and beans. If your skillet is not large enough for all ingredients, transfer the potatoes and onions to a bowl, then continue to saute the peppers and beans.
  • Add the spinach in batches, stirring until it wilts, adding more as the spinach cooks.
  • Add 1/2 cup of the red sauce to the bean mixture and combine with the sweet potatoes and onion. Stir in the cilantro.
  • Preheat oven to 350. Lightly oil the baking pan you're going to use. Add 1/3 cup of the red sauce in the bottom of the pan and spread evenly.
  • For traditional rolls: Add 1/3 cup of the vegetable mixture to a tortilla, roll and place seam side down. Repeat this until your pan is full. Cover with red sauce.
  • To make a layered bake: overlap tortillas slightly to line the bottom of the pan. Scoop half of the vegetable mixture over the tortillas, cover with another layer of tortillas and half of the red sauce. Repeat with the remaining vegetable mixture, layer with tortillas and remaining red sauce. You will likely need more tortillas for this method.
  • Bake 20-30 minutes at 350.
  • Serve with non dairy sour cream and / or guacamole
meatless burger

Buffal-Oat Chickpea Burgers

Are you looking for a meatless burger recipes? Meatless burgers are all the rage now! And if you don’t trust “lab meat” and need another alternative for a burger, try this Buffal-oat Chickpea burger that you can customize to your liking.  If you’re wondering if you should eat the Impossible Burger, I wrote a post about that.

This burger gets its protein from oats and chickpeas, or you could use any cooked beans, cannellini, black or kidney. The vegetables add flavor but also moisture as the burger cooks.

The flavor profile can change depending on the spices and sauces you add. The recipe is written for a Buffalo burger, but omitting the buffalo sauce and substituting salsa for a Mexican burger or adding mushrooms and smoked paprika for a smoky flavor are great ways to change it up. Or use BBQ sauce instead of the spicy buffalo sauce.

This is your burger, you really can have it your way! I like a little less spice, so I reduce the buffalo sauce and serve it topped with vegan mayo, tomato and microgreens. Yum!

Buffal-oat Chickpea Burgers

Protein rich plant burgers that hit the spot1 Wonderful topped with vegan mayo, tomato and microgreens.
Prep Time45 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: buffalow sauce, chickpea, oats, veggie burger
Servings: 8

Equipment

  • food processor
  • Cutting board
  • chef knife
  • baking sheet or skillet
  • 1/2 cup measure

Ingredients

  • 4 tsp flax or chia meal plus 5T water
  • 3 T nutritional yeast
  • 4 tsp granulated garlic
  • 2 tsp granulated onion
  • 2/3 cup old fashioned oats
  • 2/3 cup oat flour
  • 2 Tbsp Buffalo sauce or 1 tsp cayenne powder plus 2 Tbsp water
  • 3 Tbsp water
  • 2 Tbsp tamari soy sauce or coconut aminos
  • 1/2 cup chopped carrots
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1 cup chopped cauliflower
  • 2 cans chickpeas

Instructions

  • In a food processor or with a knife, finely chop the vegetables. The vegetables can be anything you have on hand or need to use up. You just need the combined amount, 2 cups, of vegetables in any combination
  • Combine flax meal and water in a small bowl, stir and set aside to thicken.
  • n a large mixing bowl, combine spices, oats and flour. Stir in the water, buffalo sauce and soy sauce. Mix well.
  • Add the flax mixture and chopped veggies. Stir well.
  • Use the food processor to pulse or a fork to mash the beans in a bowl and add the beans to the oat mixture.
  • Mix well pressing everything together to form a firm dough.
  • Use a half cup measure to scoop and make into patties.

To cook:

  • Place skillet over medium heat, wipe the pan with a little oil if necessary, place burgers into pan and cover, cook for 5 minutes, flip and cook another 5 minutes.
  • Burgers should be light brown on each side, cook longer if needed.
  • To bake a larger amount, place burgers on a parchment-lined pan and bake for 30 minutes, flipping half way through the cooking time. Patties can be frozen for quick and easy dinners

Notes

*Flavor profiles:
To change up the burger flavors, omit the buffalo sauce or cayenne and add the followig:
For Mexican burgers, add 3 Tbsp of salsa and 1 tsp of cumin.
For Smokey Mushroom, add 1 cup mushrooms sauteed until dry and add 1 tsp smoked paprika.

Black Lentil Fajitas

These are rich in protein and fiber and tons of flavor…

  • 1 cup cooked black lentils (sub green or brown lentils)
  • 2 Tbs fajita seasoning
  • 1 onion, sliced
  • 2 cloves garlic
  • 2 bell peppers, sliced
  • 2 cups cabbage, shredded
  • 2 T vegan mayo
  • 1 lime, zest and juice
  • 1/2 bunch cilantro
  • 1 avocado
  • 6 organic corn tortillas
  • salt and pepper

Place a large skillet over med high heat, add a little water or oil and the onion, stir until onion is limp. Add garlic and peppers, continue stirring so that the garlic does not burn or stick to the pan. Add a little more water if needed. When the peppers have softened, add the cooked lentils and fajita spice blend and another 2 tablespoons of water. Stir to coat all the ingredients.  Turn heat to low, and cook while you combine the cabbage, cilantro, mayo and 2 Tbs of lime juice and 1/2 tsp zest and a 1/4 tsp salt in a mixing bowl. Stir well to coat the cabbage. Slice the avocado and warm the corn tortillas in a low temp oven or toaster oven. Once everything is prepared, scoop the lentil and pepper mixture over the corn tortillas, layer on the slaw and avocado. Dress with a little squeeze of lime and enjoy!