An evening-friendly enchilada has to check many boxes for me. Are you ready for the short list? Here you go. These enchiladas have to knock out delicious AND: easy to assemble without preparing the ingredients, a healthy alternative to all heavy cheese versions out there and ideally in the oven in less than ten minutes. This is the scenario of dreams. After a few experiments, I offer you these – fast, vegan enchiladas.
They are tenderly enchiladas made with black beans, sweet potatoes, and a secret turmeric push. There was also a focus on producing a plant-based and vegan-based version (which is what you see here), but also easily customizable. If you want to add a little slice to filling here (if you are not vegan, of course) then go for it. It's a recipe that should be able to accommodate many of what you can dream of coming to a tortilla and baking up bubbles and gold.
This recipe is similar in spirit to Lasagna Last Moment a bunch you've done. In fact, I started working at about the same time, so if you like one of them, give one another a try.
Some notes, I wrote the recipe asking for canned winter squash – anything like pumpkin, sweet potato or other winter squash will work. Whatever you and your family tend to like. You stumbled into a canned pumpkin during a spin through Trader Joe, a little back, full, and that's what you are seeing here. You can, of course, use squash you've made at home instead of cans – it just makes the process less fast) …