Sometimes I miss being able to eat fajitas, you know those build-your-own beasts from Lone Star that you can wrap [overfill] in delicious and fresh flour tortillas. Boy does that bring back memories! Today’s recipe has the same Mexican vibe – just without the gluten… and the meat… and the lactose. Hmmm, I didn’t really sell that the right way, but I promise these health-ified enchiladas are equally tasty and you won’t feel like taking a nap after eating them.
Veggie Filled, Meatless, Grain-Free Enchiladas
Recipe from: The DetoxinistaIngredients
For the filling:
1 teaspoon coconut oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 1/2 cups chopped sweet potato cubes
1 (15 oz.) can black beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
For the enchilada sauce:
1 1/2 cups diced canned tomatoes
1/2 cup water
1 clove garlic
1/4 yellow onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
For the wraps:
1-2 medium zucchini
Optional( for topping):
Preheat the oven to 350F. Peel and chop your sweet potato so you have 1 1/2 cups of cubes. Bake them as desired – I use the microwave.
To prepare the filling, melt the coconut oil in a large skillet over medium heat and saute the chopped onion and garlic for about 5 minutes, until tender and translucent. Add in the drained black beans, cumin and salt, and saute for another 2 minutes until well mixed. Transfer the cooked sweet potatoes to the pan and use the back of a spoon or fork to mash all of the filling ingredients together. Leave it as chunky or make it as smooth as you would like. To prepare the zucchini tortillas, all you need is a good vegetable peeler or a mandoline. (I used a vegetable peeler). Carefully slice the zucchini into thin, long slices. You’ll need about 5 slices to create each enchilada wrap, so 20-25 uniform slices should be enough to fill an 8″x8″ glass dish. I used about 20 which was one extremely large zucchini. Once you’ve created enough zucchini slices, arrange 5 of them on a cutting board, slightly overlapping each slice over the other.
Scoop a generous portion of the enchilada filling along the zucchini slices (as pictured above) then gently roll up the zucchini over the filling to create each enchilada. Repeat the process 3-4 more times, until you have enough rolls to fill your baking dish.To prepare the enchilada sauce, simply combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust the flavor to taste, if necessary.
Pour a bit of the enchilada sauce into the bottom of your glass baking dish, to prevent sticking. Arrange the enchilada rolls on top of the sauce, then pour the rest of the sauce over the top of the enchiladas.Place in the preheated oven to bake for 30 minutes at 350F.
Once finished, remove the dish from the oven and top with goat cheddar and green onions. The contents will be hot enough to melt the cheese if you let it sit for a few minutes.
Serve [with a margarita] and enjoy.
Happy healthy eating my friends!