Updated: Oct 26, 2018
1 can of black beans
1 cup of frozen chopped kale
1 large sweet potato
1 bag of sprouted whole wheat tortillas (I use Engine 2)
1 can of red enchilada sauce
1/2 cup of low sodium broth
1 cup of cashews
1 tbsp of minced garlic
2 tbsp of lemon juice
1/4 cup of water
I know these are more ingredients than usual for my meals but I promise you it will be worth it!
Take your cashews and put them in a about 1 cup of water and let sit for one hour. Preheat oven to 400 degrees. Chop up the sweet potato into small cubes. In a parchment lined baking sheet spread them out. It's ok if they overlap each other. Sprinkle paprika, chili powder, and garlic until they have a nice dusting on them. Then place in the oven and cook for 20 minutes.
When your sweet potatoes only have six minutes left on the clock bring a small pot to medium heat. Add in the vegetable broth and bring to a simmer. Then toss in the frozen kale and cook/steam for about five minutes. It's ok if the broth isn't completely absorbed after five minutes. Just drain the kale and put into a medium bowl. At this time also open the can of beans and add the beans to the bowl with the kale. Remove the sweet potatoes from the oven and add them to the bowl with kale and beans. Measure out about a 1/3 of cup of the red enchilada sauce and pour it into the bowl with kale, beans, and sweet potatoes. Mix well until all of the vegetables are coated.
Reduce the heat of the oven to 350 degrees. You will need a deep cooking dish of some sort for the enchiladas now. Spoon out about 1/4 of a cup to 1/3 of a cup of the veggie mix onto tortilla wraps and roll them up. Place them in the dish side by side until you have filled the dish. Using the remaining enchilada sauce pour it on top of the enchiladas until they are completely coated. Place in the oven and cook for another 20 minutes.
While your enchiladas are cooking drain the cashews and add them to a blender. Then add in the avocado, minced garlic, and lemon juice. Add in about 4 tbsp of water to start. Start blending the avocado cream. If it is too thick keep adding in the water until it becomes very creamy. Set aside the cream in the fridge until the enchiladas are done. Once you are able to remove the enchiladas you can either dollop the avocado cream or spoon the cream into a zip lock bag, cut the corner of the bag, and squeeze the cream onto the enchiladas.
Serve with a skinny margarita!