Celebrating Meatless Monday with these DAIRY FREE PALEO/VEGAN CHIPOTLE SWEET POT…
Celebrating Meatless Monday with these DAIRY FREE PALEO/VEGAN CHIPOTLE SWEET POTATO ENCHILADAS (5 INGREDIENT SAUCE!) Happy Monday loves! I made these babies Friday night and they were ?! Super simple too. I hope you had a wonderful weekend. Mine was actually perfect. Movie night with the kids Friday, took the young girls to see The Lion King on Broadway Saturday night which was incredible, and spent yesterday watching football/cooking and writing for the blog. Feeling refreshed despite an unexpected early morning wake up call today. Are you an enchilada lover? Personally, I love anything Mexican involving tortillas ?
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Deets: (TWO ENCHILADAS) SAUCE: 2 tablespoons tomato paste, 1 tablespoon @sietefoods chipotle sauce, 1 tablespoon coconut aminos, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin and 3 tablespoons water (whisk together). ENCHILADAS: preheat oven to 400. one medium sweet potato into small chunks, 3 cloves garlic minced, 1/2 onion chopped, 2 tbls jalapeño minced…add onions, garlic and jalapeño to a skillet over medium high with 1-2 tsp oil, sauté for about 2 minutes. Add the sweet potatoes and sauté for another minute. Add 1/4 cup water, 1 tsp cumin, 1/2 tsp chipotle chili powder, 1/2 tsp salt, 1 tbls coconut aminos and a few dashes of pepper. Mix together and cover, reduce heat to Medium and allow to cook for about 7-8 minutes until water has cooked off and potatoes are soft. Fill two @sietefoods tortillas with the filling and roll up. Place them in a glass casserole pan and brush generously with the sauce. Bake for 10 minutes. Top with dairy free cheese, dairy free yogurt, jalapeño and cilantro. •
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