Roasted Salsa Verde Enchiladas

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These enchiladas are packed full of flavor and healthy ingredients! Garbanzo are rich in protein, calcium, and fiber making them a wonderful alternative to meat in this dish.

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RECIPE

INGREDIENTS  


For the Garbanzo’s

2 cans garbanzo ( drained and mashed) 

1tsp onion 

1tsp garlic 

1/4 tsp salt 

1 tsp smoked paprika 

1/2 tsp chilli powder 


For the Cashew Cream 

1 cup cashews ( soaked overnight)  

1 cup water

1tsp garlic powder 

1 tsp onion powder 

1  tsp nutritional yeast 

1/2 tsp salt 


For the Enchiladas

2 cups roasted salsa verde

1 tsp olive oil

1 small white onion (chopped) 

1 bell pepper (chopped) 

1 small can green chilies 

4-5 garlic cloves 

3 regular sized sweet potatoes(cubed & roasted)  

16 white corn tortillas 


DIRECTIONS

  • Preheat oven to 450 Prepare sweet potatoes,  toss in a small amount of olive oil and salt. Set to roast for about 20 min or until tender. 

  • Drain garbanzo cans and set in a bowl and mash with a potato masher. Season with ingredients listed and set aside. 

  • While sweet potato is cooking in a large frying pan heat a small amount of olive oil 

  • Sauté onions until translucent ( about 5 min) Then add garlic and chopped bell peppers and continue to cook together. Add the green chilies and mashed garbanzo’s. Heat on low while you make your cashew cream. 

  • Take 1 cup of soaked cashews and add 1 cup of water,  and seasonings. Blend in a high powered blender until smooth. ( Will  yield 2 cups total) 

  • Add your roasted sweet potatoes to garbanzo’s  and  other ingredients already on the  stove. Mix  well. 

  • Add 1  cup of roasted salsa verde and 1 cup of cashew cream to everything and stir. 

  • Take mixture and do big spoonfuls onto a corn tortilla. Roll up and place in a 9x13 baking dish. Place tortilla’s tightly side by side. 

  • Once  you’ve finished with all of them. Pour the remaining  cup of salsa verde and cup  of cashew cream over the enchiladas. 

  • Bake covered for 10 min at 450 then uncovered for 5 min. 

  • Serve with extra roasted salsa verde, avocado, and chopped cilantro! 


Serves  8! 

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annette thurmonComment