a recipe for black beans, greens + sweet potato enchiladas

With all of our food sensitives on our family, one of the most common questions I get it, “what DO you eat?” To recap, I am a pescatarian who is allergic to shellfish and sensitive to nuts, my husband has a gluten sensitivity, and my kids have a dairy sensitivity. With this crazy combination, it is pretty limiting to find and make dishes we can all enjoy. So honestly, most of the time, we just all eat different things. Kids eat differently anyway, so I usually prepare their meals first and then eat myself after.

BUT, this recipe is one we have adapted over the years to meet our needs from this cookbook, which I got (and loved) when I was pregnant with my first son. The best part? My version is vegan, gluten free, nut free, and also soy free!

Now, before you say, “my kids won’t eat enchiladas,” read on. Because I’ve got the little ones covered in this recipe too. We make it a lot when we have people over because it’s such a crowd-pleaser. Or keep the leftovers for the next day (or more) because they are delicious then too! Seriously, this one has it all.

ingredients

1 16oz store-bought enchilada sauce (make sure it is gluten-free, a lot of brands use wheat flour in store bought sauces)

8 -12 corn or other gluten-free flour tortillas (amount you need depends on size of tortilla)

2 tbsp (+ more for tortillas) olive oil

1 large or 2 small sweet potatoes, peeled and diced into 1/2″ pieces

1 medium yellow onion, peeled and finely chopped

1 large bunch dinasor kale (or other dark leafy green of choice)

1 can black beans, drained and rinsed

1 cup Daiya vegan cheese

directions

1. Preheat oven to 375 degrees. Grease the bottom of a 13 x 9 inch pan pan. Pour 1/3 of the enchilada sauce into the bottom of the pan.
2. After chopping and peeling onions and sweet potatoes, rinse the dinosaur kale. Tear the leafs from the spiny center and then tear into 1″ pieces. Set aside.
3. Heat 2 tbsp. olive oil in a large skillet over medium heat. Saute onions for about 5 minutes until they just start to sweat. Add the sweet potatoes, stir and cover to cook for about 15 minutes, stirring occasionally. Salt and pepper to taste. The sweet potatoes should be soft, but not mushy when done.
4. Add the black beans and stir in, then add the torn kale on top and put the lid back on to steam it for a minute or two. As the kale starts to wilt, remove lid to stir in gradually and then turn off the heat. The kale will continue to cook down, but you do not want to overdo it as it will get more time in the oven.
5. Now, here is the secret to gluten free enchiladas that won’t crack open when you roll them: heat the tortillas with oil in a small skillet over low heat first!
6. Place a scoop of the filling in each tortilla and roll, then place in the 13″ x 9″ pan.
7. Cover with the remaining enchilada sauce and sprinkle with Daiya cheese.
8. Cover pan with aluminum foil and bake for 20-25 minutes.

This recipe makes more than enough filling, so you should have plenty leftover after stuffing your enchiladas for the kiddos. When babes just started solids, I would throw this in the food processor to puree, and the texture is plenty soft enough for older babies to take on. Now, we give it to them in a tortilla more like a burito and we cook the pan with the spicey sauce for the grownups.

For more yummy recipes for food sensitive people, I highly also recommend the cookbook It’s All Good.