I’m always so proud of myself when I make a delicious VEGAN meal! This one screams Autumn!
Ingredients
3 large sweet potatoes, cut into teeny tiny bite sized chunks
1 can black beans, rinsed
1 can coconut milk
2 small acorn squashes
8-10 tortillas
Gram Marsala seasoning
Avocado
Shallot/ small onion, diced
Steps
Acorn Squash Sauce
Cut squash in half and remove seeds. Place in instant pot cut side up on a steamer basket with 1 cup water. Cook on high for 20 min with a slow release. When done cooking and cool enough to handle, scoop out the squash back into instant pot (with the cooking water) and mash until liquidy. Remove squash mash and set the instant pot to sauté and cook shallot in olive oil until soft. Add mashed squash, salt, Garam masala seating, and 1/2 to 1 cup coconut milk and cook 15-20 minutes.
Sweet Potato and Black Bean Filling
Toss sweet potato chunk with salt, garam masala and olive oil and roast at 400F for 20 minutes. Then, add black beans to roasting sheet and mix. Place tortillas on top and bake additional 2 minutes.
Assemble and Bake Enchiladas
Pour 1 cup acorn squash sauce to bottom of baking dish. Add sweet potato mixture in each tortilla, roll up and place in baking dish. Top with more acorn squash sauce and bake 15 minutes.
Avocado Crema and Plate
Mash 2 avocado with 1/4 to 1/2 cup coconut milk until smooth and drizzle over enchiladas.
Eat!
