Tonight’s recipe is another vegetarian meal from the Oh She Glows Cookbook. We did not use vegan butter when we made it otherwise it would also be a vegan recipe. If you are interested in trying this one it can be found on page 147 of the book.
I was not sure how this recipe would be given it does not include any cheese, usually an important addition to enchiladas. However, the combination of sweet potato and spinach more than makes up for the absence of cheese.
If you are interested in making this one I would suggest giving yourself plenty of preparation time. It is not that complicated to make but you will need time to cook the potatoes and prepare the two sauces.
In my opinion the best part of this recipe are the home-made enchilada sauce and the avocado-cilantro cream sauce both of which are much healthier and less salty than store bought equivalents. I should add that neither of these sauces is complicated to make. Both took me 5-10 minutes.
One last bit about this recipe. When I first made the recipe on Sunday I had to buy the last can of black beans at our local grocery store. When I went back for more last night they were still out and I had to go with a can of red kidney beans instead. The recipe was just as good with the substitute.
This recipe was such a hit in house we have had it twice since the weekend. I can guarantee it will not be the last time we make it either!