Sweet Potato & Black Bean Enchiladas from Thug Kitchen

Bring this to a pot luck for a culinary mic drop.

Thug Kitchen is an awesome cookbook. A friend turned me on to in in 2014 and I blew it off. I wasn’t ready to eat Vegan and give up meat. I’m still not really ready to commit to that. However, I am ready to feel better. We recently completed a 3 week cleanse and the last 2 weeks you are basically vegan. I love the way my body feels when I have less sugar and less meat. I committed to eating fewer meals with meat. Last night we made our first recipe from Thug Kitchen and our 10 year old even ate it. He is a hamburger maniac so for him to eat vegetable enchiladas without being smothered in cheese was a bit of an event in our home.

If you haven’t read Thug Kitchen cookbook let me clue you in. It uses a TON of BAD WORDS. If you have a problem with mother f*cker, sh*t or any other “bad” word then this cookbook is not for you. I find it hysterical and it makes me want to read more recipes and try them.

So here you go bitches! Here is your mother f*ckin’ recipe for Sweet Potato & Black Bean Enchiladas

Vegan Enchiladas

Enchilada Sauce
•2 1/4 cups vegetable broth
•1/3 cup tomato paste
•2 1/2 tablespoons chili powder
•2 teaspoons ground cumin
•1 1/2 teaspoons dried oregano (We were out of oregano so I used Italian spices)
•2 to 3 cloves garlic, minced
•2 teaspoons soy sauce or tamari
•1 tablespoon lime juice

Filling
•1 large sweet potato (about 1 pound), chopped into nickel-size pieces
•2 teaspoons olive oil
•1/2 yellow onion, chopped
•1 medium yellow squash, grated (about 1 cup) – I didn’t have yellow squash so I subbed zucchini. Still had great flavor.
•1 teaspoon chili powder
•1/2 teaspoon ground cumin
•1/2 teaspoon salt
•2 cloves garlic, minced
•1 1/2 cups cooked black beans (or one 15-ounce can)
•1 teaspoon maple syrup or agave
•a pack of corn or flour tortillas
•sliced avocado
•chopped fresh cilantro (you know how I feel about cilantro. Of course I left the devil weed off)

1.Make the enchilada sauce: Dump everything but the lime juice into a medium saucepan and bring to a simmer. Use a whisk and make sure that the tomato paste isn’t in a big clump. Let that simmer together for 10 to 15 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat. Let it cool while you make the filling.
2.To cook the sweet potato, take a medium saucepan, fill it with an inch or two of water, and bring to a boil over medium heat. Put the metal steamer basket and add the sweet potato. Cover and steam until tender, 10 to 15 minutes. I didn’t use the pan of water method to steam my potato. I just used my electric steamer. Same results. A steamed sweet potato. Put the cooked potatoes in a bowl and mash them. Some chunks are fine so it doesn’t have to be fully smooth
3.While the sweet potato steams, grab a large skillet or wok and heat the oil over medium heat. Add the onion and sauté until it begins to brown, 3 to 5 minutes. Toss in the squash or zucchini and cook for another minute. Add the chili powder, cumin, salt, garlic and black beans. Cook together for another 2 minutes then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all is combined
4.Time to make the enchiladas. Ask Thug Kitchen says “you know what enchiladas are supposed to look like. Handle that shit.” Heat the oven at 375F. Take a 9 x 3 inch baking dish and cover the bottom with about 1 1/2 cups of enchilada sauce. Using a griddle, your oven or the microwave, and warm up the tortillas. Dip each tortilla in a little of the sauce in the baking dish so that the bottom is coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. Keep gong until you run out of space or out of filing.
5.Cover the enchiladas with the remaining sauce, cover the dish tightly with foil, and bake it in the oven for 20 minutes. Take off the foil and cook for 5 more minutes. Let it cool for a minute or two before serving. Feel free to top with avocado or chopped cilantro.

The tops of the enchiladas seemed a little dry. I would recommend making extra sauce or not put as much in the bottom of the pan to save some for the top.