Meatless Monday: Lentil, black bean and sweet potato enchiladas

This Mexican inspired dish was a big hit in our house!  The cashew nut 'cheese' is a fantastic alternative for vegans - just whiz the ingredients up in a blender for an instant 'cheese' sauce - magical.  Cashew nuts are packed with vitamins, minerals and antioxidants too and they do not have the saturated fat of cheese.

Lentil, black bean and sweet potato enchiladas

Serves 2 
You will need

2 tortillas
1 tbsp organic olive oil
1 onion, peeled and chopped 
2 cloves garlic, peeled and sliced
1 tsp pink salt in 400ml hot water
70g brown organic lentils
1 medium sweet potato, scrubbed and chopped
4 heaped tbsp tomato puree
1/2 tsp stevia
1 can black-eye beans
1/2 tsp chilli flakes or to taste
1/2 tsp cumin

'Cheese sauce'
70g cashews
100ml water
2 tbsp nutritional yeast
1 tbsp apple cider vinegar

Soak the cashew nuts in 100ml water for a few hours or overnight.

Heat the oil and sweat the onion for 3 minutes.  Add the garlic and continue for a further minute.  

Rinse the lentils and add to the onion and garlic along with the pink salt in hot water, tomato puree, stevia, sweet potato, chilli and cumin.  Bring to the boil and reduce heat to simmer until the lentils and sweet potato are cooked and the liquid reduced.  
Stir in the black-eye beans.  

Cover the bottom of an ovenproof dish with the sauce.  Place some of the sauce in the centre of each enchilada and fold.  Place the tortillas, fold side down on top of the sauce in the ovenproof dish.  Top with any remaining sauce.  

To make the 'cheese' sauce blend all the ingredients in a high speed blender.  Pour over the tomato based sauce.  

Bake in a preheated oven at 200 degrees for around 20 minutes.

Serve with a green salad.

Janet x

Recipe Copyright © 2016 40plusandalliswell

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