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deliciously gluten-free vegan verde enchiladas recipe
My brother recently came to visit and I was proud to see how much he had changed his diet. At only 23 years old, he went from his college days of Taco Bell and frozen food meals to juicing raw veggies and eating fresh, organic food with only sprouted grains and complete proteins. He also cut out eating cheese since he’s found that processed cheeses were not that great for his gut. It was easy to eat with him now since that’s how my hubby and I choose our meals, but since Mexican is one of his fave cuisines, specifically enchiladas, I wanted to make him something that fit his new diet but that he’d love just as much. I was inspired by my friend Amanda who had made these for us recently when we visited and with a few changes/additions, I was able to make an amazingly delicious vegan version of green chile enchiladas. It’s nutritious, full of flavor and easy to make. Plus, the yams in it really make it feel perfect for winter! Enjoy and let me know if you try it out 🙂
p.s. I gave my 19 month old daughter the tortilla filled with the veggie/yams mixture as a burrito, (I warmed in a skillet), and she loved it!
- 16 corn tortillas (I used ones made out of non-GMO corn)
- 2-3 yams depending on the size
- 2 16 oz. bottles of Nanita’s Green Chile Enchilada Sauce (We got this brand as a gift once and love it-it’s all natural and home made from a family restaurant in Colorado but you can order online) or you can make your own!
- 2 cups cooked black beans
- 1/2 cup chopped spinach
- 1/2 cup diced onions
- 1/4 cup sliced mushrooms
- 1/4 cup diced green bell peppers
- 2 garlic cloves, minced
- 1/4 cup frozen corn kernels (I used organic sweet yellow corn)
- salt and pepper to taste
- chili powder to taste
- Adobo seasoning to taste
- 1 tbsp. grapeseed oil
- 1 tbsp. coconut oil
- chopped cilantro for garnish
- chopped green onions for garnish
- sliced avocado slices for garnish
- Majestic Garlic Spread to serve with (cilantro or jalapeño flavor) instead of sour cream (we never went back to sour cream after using this stuff- it’s full of omega-3’s and amazing!)
- Preheat the oven to 400 degrees F.
- Brush the yams with coconut oil, brush the baking sheet as well and place yams on baking sheet.
- Bake yams for about 20-30 minutes or until soft/tender.
- In a medium saucepan, warm grapeseed oil and add onions, garlic and green peppers. Sauté until onions turn translucent on medium heat. Then add the mushrooms and corn and finally the spinach. Add salt, pepper and chili powder to taste.
- When yams are done, let them cool slightly before peeling off skin.
- Take verde green chili sauce and place in a saucepan for easy pouring.
- In a large mixing bowl, mash the yams until smooth. Then mix in the black beans and veggies. Season with a little Adobo seasoning.
- Take a deep dish baking tray and line it with some of the verde sauce. Fill each tortilla in the middle and roll up until mixture is completed, placing each enchilada seam side down. Pour sauce over the whole pan, coating each enchilada completely. Cover the pan with foil and bake for about 20 minutes.
- Remove foil and garnish the enchiladas heavily with cilantro and green onions.
- Turn on broiler on high and finish under broiler for another 2 minutes.
- Garnish with avocado slices, serve with tortilla chips and extra sauce on each plate if needed. Add a spoonful of omega-3 cilantro or jalapeño garlic spread on top if desired.