Want a big ass vegan dinner all to yourself? The trick is only cooking the veggies your significant other refuses to eat. So for me that means beans, corn, sweet potatoes, and the most hated of all: CUMIN ON EVERYTHING.
This recipe will give one hungry person a very bloated belly
This recipe is super delicious, easy to make, and will leave you feeling stuffed for hours (trust me, I made this dish hours ago). Ready?
First preheat the oven to 375 to bake the sweet potato. Thoroughly wash the potato, stab all over with a fork, and drizzle with a bit of olive oil and salt. Throw it in a glass dish and cook for about 30-40 minutes or until you can gently pierce deeply with a fork.
Second, you’ll want to make the enchilada sauce which is super easy and consists of all the ingredients in the right-hand column above (shout out to Dinner Then Dessert on this one). Heat up 1 tbsp olive oil and add the flour and chili powder until all flour is dissolved and the mixture turns a deep reddish brown– about 2-3 minutes (you can add an additional tbsp of oil for richness but it significantly increases the caloric properties of the dish). Add the remaining ingredients into a medium-sized mixing bowl and whisk until all ingredients are thoroughly mixed. Then add to the skillet. continue cooking for about 5-8 minutes or until the sauce reaches your desired thickness. You can also add another tbsp of flour if you want really thick sauce, however I like mine on the lighter side.
Next, heat up a splash of olive oil in a large skillet. Add your Gardein chick’n strips or any other meat substitute you prefer (or none at all!). Once they become nice and goldenly crispy remove and add the beans (with liquid). Once they begin simmering add corn, peppers, and onions. Once everything starts to get nice and tender you’ll smoother those babies in as much enchilada sauce as you want. Wait for the sauce to start bubbling, mix a bit, then remove from heat.
Now you’re ready to mash up that sweet potato- drop a big ass dollop of it in the center of your plate, surround it with a moat of vegan enchilada mix and garnish with whatever you like. Personally, I recommend a sliced avocado and green onions. And lastly, I can’t emphasize this enough, fresh squeezed lime juice over the enchilada really draws out all of the amazing flavors.