We absolutely LOVE to talk about natural hair, no doubt about it!

However, since you’ve “gone natural” and become more conscience about the chemicals and products that we place in our hair, a great number of us are now a lot more cognizant of the things that we also breath, digest and our health overall.   I’d love to start a Monday morning series that deals with our health that includes a Meatless Monday recipe, an exercise or simply exploring improving our health overall…what do you think?

Today let’s start with a yummy meatless recipe which happens to be one of my favorites!

Vegan Enchiladas
(w/ Cilantro Avocado Cream Sauce)

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 onion, chopped (~2 cups)
• 2 garlic cloves, minced
• 1 cup sweet potato, chopped (or zucchini)
• 1 bell pepper, chopped
• 2 handfuls spinach, chopped
• 1 can black beans (~2 cups), drained and rinsed
• Enchilada sauce or Pasta sauce (about 2.5 cups)* see note
• 1 tbsp nutritional yeast (optional)
• 1.5 tsp ground cumin
• 1-2 tbsp fresh lime juice, to taste
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp garlic powder
• 1 tsp chili powder, or to taste
• 4 whole grain tortilla wraps (I used Food for Life Ezekiel)
• Cilantro Avocado Cream Sauce, to pour on top (recipe below)
• Green onion & chopped cilantro, to garnish

Directions:

1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.

2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.

3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.

4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.

5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately.

Makes 4 enchiladas.

Try it and share your thoughts!

Have any meatless recipes that you’d love to share… we’d love to hear them!

Happy Monday – Kee

(Important Credit: Recipe taken from Pinterest: OhHowSheGlows)