Tag Archives: #vegan

Black Bean and Sweet Potato Enchiladas

Taco Tuesday…but we’re having enchiladas!

I love the combo of black beans and sweet potato! So sweet, savory and satisfying! This recipe makes about 10 enchiladas. I divided into 2 pans to freeze one for a quick reheat dinner next week!

Truth be told, we’re mid COVID-19 quarantine and I am trying to stretch out grocery shopping trips so I pulled this recipe together to clean out the freezer.

  • Frozen tortillas from when I over-bought a month ago.
  • Beans from a large batch cooked in the instant pot.
  • Frozen corn
  • Frozen edamame

You could mix this up by adding ground turkey or bell peppers, jalapenos for heat…green chili enchilada sauce instead of red. Up to you.

** TIP** if using prepared, canned or jarred enchilada sauce, check the ingredients. Often hydrogenated oils, forms of MSG, corn syrup – blech!

Black bean & Sweet Potato Enchiladas

  • 2 c sweet potato, cubed
  • 2 T avocado oil
  • 1/2 t cinnamon
  • salt and pepper
  • 2 c black beans
  • 1/2 c edamame
  • 1/2 c corn
  • 1/2 c chopped sauteed spinach
  • 1 c salsa
  • 28 oz can enchilada sauce
  • 1 c Bean Based Cheese Sauce or 1/2 c shredded cheddar
  • 1/2 c cooked rice
  • 10 tortillas (can be wheat, corn or gluten free/rice based)
  1. Preheat oven to 400. Toss cubed sweet potato with 1T avocado oil, cinnamon, salt and pepper. Pour onto roasting pan. Roast for 15 minutes or until soft and beginning to brown.
  2. Make “bean based cheese sauce” if using.
  3. In large dutch oven heat 1 T avocado oil and beans and salsa.
  4. Add cooked sweet potato to the beans and roughly smash.
  5. Stir in vegetables, 1/2 c enchilada sauce, cheese sauce and cooked rice.
  6. Heat oven to 350. Pour a thin layer of enchilada sauce on the bottom of the pan or pans.
  7. Fill each tortilla with 1/2 c filling and roll. Place in pan seam side down. Top rolled enchiladas with remaining sauce.
  8. Bake covered for 30 minutes. Bake uncovered 10 minutes more. Let sit for 10 minutes prior to serving

Avocado Crema

Optional topping for the enchiladas.

  • 1 large or 2 small avocados, mashed.
  • 1 T lemon or lime juice
  • 1/4 c water
  • salt
  1. combine all ingredients and whisk to smooth.

Fried “Rice” – yup, it’s got Cauliflower

Fried rice is an easy dish to clear out little bits of left over vegetables in your refrigerator. Toss in some cooked rice and protein from egg or left over meat and season with soy sauce and you have a complete meal in one pan!

Of course, I have to UP the veggie content and give it a fully plant-based spin!

Here’s my formula for Fried Rice – remember the goal is one pan complete meal.

Base: Rice, Riced cauliflower

Protein: ground or diced chicken, turkey or pork, scrambled egg, tofu or tempeh

Vegetables: think COLOR – this is your opportunity to bring visual appeal to the dish. Shredded carrot or broccoli, edamame, green peas, sliced snap or snow peas, even green onions.

Feel free to get creative and use what you have and like.

Cauliflower Fried “Rice”

  • 2 cups cauliflower “rice”
  • 1/2 broth
  • 2 cups basmati or jasmine rice, cooked
  • 1 T avocado oil
  • 1 cup edamame
  • 1 cup shredded carrot
  • 1/2 cup chopped green onion
  • 1 block Tempeh, diced
  • 1 lb firm tofu, cubed
  • 2 T soy sauce/aminos or soy alternative
  • 2 t toasted sesame oil
  1. Heat avocado oil in a large pan at medium heat. Add tempeh and 1 T soy sauce. Cook stirring frequently to brown.
  2. Add tofu and stir to crumble and combine.
  3. Remove tofu and tempeh mix to a separate bowl.
  4. Add the cauliflower rice and broth to the pan. Stir to combine and cover. Cook to soften, stirring occasionally.
  5. Once cauliflower rice is cooked add the rice and vegetables. Stir to combine. Cover and cook 3-4 minutes.
  6. Add the cooked tofu and tempeh. Add the remaining soy sauce and sesame oil.
  7. Serve with sriracha sauce if you want to heat it up!

I wanted a separate batch for me with out the Basmati rice – but they look and taste the same!

Greek Chicken & Rice (Instant Pot)

This is a variation on my Chicken & Rice Burrito Bowl recipe. Quick and easy to throw together, easy to modify by adding chopped bell peppers or omitting the olives – adding fresh herbs like parsley or more heat with smoked paprika or chili flakes. Top with fresh parsley, Feta or Romano cheese.

To make ahead as a freezer meal toss ALL ingredients EXCEPT for broth into a zip-top freezer bag and freeze until ready to use. Defrost before cooking or add 3 min to Instant Pot cooking time or 1 hour when cooking in a slow cooker on high.

VEGETARIAN/VEGAN option: Swap out 2 cans (3 cups) of rinsed and drained chickpeas for the chicken. Be sure to use vegetable broth.

Greek Chicken & Rice!

Greek Chicken & Rice

  • 1 lb chicken (breast or thigh), cubed. OR 2 cans (3 cups) rinsed and drained chickpeas
  • 2 cans of diced tomatoes with juice
  • 1 medium onion diced
  • 3 T crushed garlic
  • 1/2 c olives (whole or chopped)
  • 1 c rice (I used jasmine), uncooked
  • 1 T dried parsley
  • 1/2 T dried oregano
  • 1/2 t smoked paprika
  • 1/4 t chili powder
  • salt and pepper to taste (olives and tomatoes are usually salty – salt sparingly, I didn’t add any)
  • 2 T olive oil
  • 1 1/2 c broth (chicken or vegetable)
  • OPTIONAL: chopped bell pepper, chopped green beans, green olives
  • TOPPINGS: feta cheese, Romano cheese, fresh parsley
  1. In Instant Pot on Saute setting heat olive oil on medium heat and add onion and garlic. Saute until soft and fragrant.
  2. Add seasonings and spices and heat until fragrant.
  3. Add chicken or chickpeas, stir to coat, cook 5 minutes.
  4. Add remaining ingredients, stir to combine. Place lid and set to SEAL setting. Cook on MANUAL for 12 minutes, then Natural Pressure Release for 15 minutes. Vent remaining pressure and serve.
  5. FOR FREEZER MEAL: Dump defrosted bag into instant pot and add broth. Same cooking instructions. OOPS!!! Forgot to defrost! It’s ok – beauty of Instant Pot! Break it up so it fits in the pot. Add the broth, seal the lid and cook for 15 minutes, NPR 15 minutes. Ensure chicken is cooked through prior to serving.
  6. Serve: top with optional toppings listed above. I serve hearty comfort foods with fresh greens – Roasted Asparagus and a chopped salad for us!