Sweet Potato Enchilada Casserole or Burritos

I’ve never been a big casserole person, we never really had them growing up. I hear they’re kind of a midwestern/southern type-ah thang. Casseroles just aren’t big in Alaska I guess. Whenever I think of them, for some reason I think one thing…church. I have no idea why, it’s not like I went to any casserole brunches at any churches. We did have one exception however; green chicken chili casserole. It was one of us kids’ favorite dishes growing up and was regularly requested for birthday dinners. My dad though, hated it. He’s never liked chicken. 

Anyways, I thought it was about time to try my hand at a casserole. No chicken though, ick. I’ll take sweet potatoes instead, doesn’t that sound better? Yes. This casserole is kind of like enchiladas for the lazy cook. I’ve only made enchiladas a few times but I’m pretty sure they might be one of those dishes that are always better when someone else makes them, you know? Or maybe I’m just an enchilada making failure? Either way, this casserole is the way to go. 

Produce On Parade - Sweet Potato Enchilada Casserole or Burritos

This enchilada casserole is an easy way to bring healthy, comfort food to the table. Feel free to pour a bit of homemade or store-bought enchilada sauce over the top of the casserole. I am strictly against tortilla sogginess, plus I don’t’ really like enchilada sauce so I used one chipotle chili in Adobo sauce to give this casserole a bit of an enchilada flavor without having to use a salty sauce. 

Sweet Potato Enchilada Casserole or Burritos

Serves 8

Notes: If you go the burrito route, they will be very juicy. Very good, but messy. I prefer to make the casserole but sometimes life calls for a burrito! Feel free to add more chipolte chilis for a spicier dish! 

  • Sweet Potatoes: 
  • 1 large sweet potato, scrubbed and diced
  • drizzling of olive oil
  • sprinkle of kosher salt
  • dash of ground black pepper
  • Filling:
  • 1 15 oz. can of black beans, drained and rinsed
  • 1 15 oz. can of sweet corn, drained and rinsed
  • 7 oz. diced fire roasted green chilies 
  • 1 canned chipotle pepper in adobo sauce, minced (optional)
  • 1 cup shredded mozzarella or pepper jack vegan cheese
  • 1/2 cup salsa
  • 1/4 cup fresh cilantro, chopped
  • 1 vine-ripened tomato, diced (save half for topping)
  • Conclusion:
  • 6 large flour tortillas
  • 1/2 cup shredded mozzarella or pepper jack vegan cheese
  • 1 avocado, diced

Preheat oven to 375 F.

On a baking sheet, scatter the sweet potatoes and drizzle with olive oil. Sprinkle generously with salt and pepper and shake to coat. Bake at 375 F for about 40 minutes, or until the potatoes are tender. 

Produce On Parade - Sweet Potato Enchilada Casserole or Burritos

Meanwhile, combine the filling ingredients in a large bowl. When the potatoes are done roasting, add those to the mixture and combine. 

Produce On Parade - Sweet Potato Enchilada Casserole or Burritos

For the Burritos:

Transfer to a casserole dish and bake for 30 minutes. Brown a tortilla over a low flame and then fill with a portion of the sweet potato mixture along with some diced fresh tomato and avocado. Serve hot and careful, it will be juicy!

Produce On Parade - Sweet Potato Enchilada Casserole or Burritos Produce On Parade - Sweet Potato Enchilada Casserole or Burritos

For the Casserole: 

In a large (10×14) casserole dish coated with a nonstick cooking spray, arrange two tortillas on the bottom. They should overlap and go up the sides of the dish a bit. 

Evenly distribute half the filling mixture on top. Follow with two more tortillas and then the other half of the mixture. Top with two tortillas. 

Bake at 375 F for 30 minutes. Remove from oven and scatter with 1/2 cup of vegan cheese.

Turn the oven to broil and adjust the top rack to the highest placement. Put the casserole on the top rack and broil for 5-10 minutes, until the cheese is melted. Careful to ensure that the tortillas don’t burn. 

Remove from the oven and top with half the diced tomato and one diced avocado.

Allow to rest for 5-10 minutes, then cut into eight slices and serve hot. 

Produce On Parade - Sweet Potato Enchilada Casserole or Burritos Produce On Parade - Sweet Potato Enchilada Casserole or Burritos Produce On Parade - Sweet Potato Enchilada Casserole or Burritos Listening to: Priscilla Ahn – Dear Sweetheart

German Word of The Day: Casserole –> Auflauf (pronounced: ouwf-laouwf) 

Good Deed of The Day: Help forgotten Romanian horses. No horse should be forced to pull excessively heavy loads while being beaten, neglected, and abused, only to end up in a slaughterhouse or starve to death. Please support this petition and help the terribly tortured horses in Romania live a better life. Sign this petition, here

Sweet Potato Enchilada Casserole or Burritos
Serves 8
This enchilada casserole is an easy way to bring healthy, comfort food to the table.
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Sweet Potatoes
  1. 1 large sweet potato, scrubbed and diced
  2. drizzling of olive oil
  3. sprinkle of kosher salt
  4. dash of ground black pepper
Filling
  1. 1 15 oz. can of black beans, drained and rinsed
  2. 1 15 oz. can of sweet corn, drained and rinsed
  3. 7 oz. diced fire roasted green chilies
  4. 1 canned chipotle pepper in adobo sauce, minced (optional)
  5. 1 cup shredded mozzarella or pepper jack vegan cheese
  6. 1/2 cup salsa
  7. 1/4 cup fresh cilantro, chopped
  8. 1 vine-ripened tomato, diced (save half for topping)
Conclusion
  1. 6 large flour tortillas
  2. 1/2 cup shredded mozzarella or pepper jack vegan cheese
  3. 1 avocado, diced
Instructions
  1. Preheat oven to 375 F.
  2. On a baking sheet, scatter the sweet potatoes and drizzle with olive oil. Sprinkle generously with salt and pepper and shake to coat. Bake at 375 F for about 40 minutes, or until the potatoes are tender.
  3. Meanwhile, combine the filling ingredients in a large bowl. When the potatoes are done roasting, add those to the mixture and combine.
For the Burritos
  1. Transfer to a casserole dish and bake for 30 minutes. Brown a tortilla over a low flame and then fill with a portion of the sweet potato mixture along with some diced fresh tomato and avocado. Serve hot and careful, it will be juicy!
For the Casserole
  1. In a large casserole dish (10x14) coated with a nonstick cooking spray, arrange two tortillas on the bottom. They should overlap and go up the sides of the dish a bit.
  2. Evenly distribute half the filling mixture on top. Follow with two more tortillas and then the other half of the mixture. Top with two tortillas.
  3. Bake at 375 F for 30 minutes. Remove from oven and scatter with 1/2 cup of vegan cheese.
  4. Turn the oven to broil and adjust the top rack to the highest placement. Put the casserole on the top rack and broil for 5-10 minutes, until the cheese is melted. Careful to ensure that the tortillas don't burn.
  5. Remove from the oven and top with half the diced tomato and one diced avocado.
  6. Allow to rest for 5-10 minutes, then cut into eight slices and serve hot.
Notes
  1. If you go the burrito route, they will be very juicy. Very good, but messy. I prefer to make the casserole but sometimes life calls for a burrito! Feel free to add more chipolte chilis for a spicier dish!
Produce On Parade http://produceonparade.com/

Creamy Spiced Cauliflower Soup

News. I’m never eating cauliflower in any other form from now on. Nope. Only in this exact soup, as it’s too good to waste cauliflower on anything else. If you’ve been looking for an extraordinary cauliflower soup recipe you’ve come to the right place. I don’t mean to brag but…ohmygod. How is it that cauliflower can be shaped to taste soooo good? It’s straight up magical, you guys.   

Creamy Spiced Cauliflower Soup

I seriously had to put this soup away as soon as it cooled, because I kept slurping it from the ladle as I passed by. That’s when you know you’ve made a great soup. It’s luxurious and silky. This coconut-creamed cauliflower soup is infused with aromatic spices like cardamom, cumin, coriander, and turmeric. So good, it’s the only cauliflower soup you’ll ever want to make. 

Creamy Spiced Cauliflower Soup On a separate note, it’s been almost a week since I’ve ran! Yoga has taken over my life. I downloaded Yoga Studio (has a lotus flower logo) on my phone (I’m in no way affiliated) and I am obsessed! I did yoga in a studio yesterday and then after work came home and did one on the app too. You should check it out! Also, my compass pose is improving! Hurray! 

Creamy Spiced Cauliflower Soup

Serves 6

Notes: I like to freeze unused canned coconut milk to use later. In fact for this recipe, I used frozen milk that I thawed. Or, place in the fridge and use over oatmeal or in smoothies. Be careful, turmeric stains everything. 

  • Aromatics:
  • 1 Tbsp. olive or coconut oil
  • 2 medium yellow onions, diced
  • 1 bay leaf
  • 1 1/4 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground coriander
  • 1/8 tsp. ground cardamom
  • dash of ground black pepper
  • sprinkling of crushed red pepper flakes
  • 4 garlic cloves, minced
  • Sustenance: 
  • 4 1/2 cups vegetable broth
  • 1 large head of cauliflower, roughly chopped to the same size
  • Conclusion:
  • 1 cup canned coconut milk
  • 1 Tbsp. apple cider vinegar
  • fresh dill (for garnish – optional)

In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes. 

Creamy Spiced Cauliflower Soup

Add the sustenance ingredients and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. 

Creamy Spiced Cauliflower Soup Creamy Spiced Cauliflower Soup

Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. 

Creamy Spiced Cauliflower Soup

Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn’t boil

Serve hot and topped with fresh dill and ground black pepper, if you like. 

Creamy Spiced Cauliflower Soup Creamy Spiced Cauliflower Soup

I feel like it’s important to note that the songs I post here are completely unrelated to my life. I just post what I’m jamming away to during that time. Just, an FYI. I don’t want any, “Why’s your heart broken!?” comments. It’s not. No worries, my dears…it’s just a catchy song. Listen and chair dance with me!

Listening to: Rixton – Me And My Broken Heart

German Word of The Day: Cauliflower –> Blumenkohl (pronounced: bloomen-coil)

Good Deed of The Day: Sign this petition to demand that China crackdown on people who buy tiger products and watch their execution, it’s just awful. 

Creamy Spiced Cauliflower Soup
Serves 6
Luxurious and silky, this coconut-creamed cauliflower soup is infused with aromatic spices like cardamom, cumin, coriander, and turmeric. So good, it's the only cauliflower soup you'll ever want to make.
Write a review
Print
Aromatics
  1. 1 Tbsp. olive or coconut oil
  2. 2 medium yellow onions, diced
  3. 1 bay leaf
  4. 1 1/4 tsp. ground cumin
  5. 1 tsp. kosher salt
  6. 1 tsp. ground turmeric
  7. 1/2 tsp. ground coriander
  8. 1/8 tsp. ground cardamom
  9. dash of ground black pepper
  10. sprinkling of crushed red pepper flakes
  11. 4 garlic cloves, minced
Sustenance
  1. 4 1/2 cups vegetable broth
  2. 1 large head of cauliflower, roughly chopped to the same size
Conclusion
  1. 1 cup canned coconut milk
  2. 1 Tbsp. apple cider vinegar
  3. fresh dill (for garnish - optional)
Instructions
  1. In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.
  2. Add the sustenance ingredients and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.
  3. Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.
  4. Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn't boil
  5. Serve hot and topped with fresh dill and ground black pepper, if you like.
Notes
  1. I like to freeze unused canned coconut milk to use later. In fact for this recipe, I used frozen milk that I thawed. Or, place in the fridge and use over oatmeal or in smoothies.
Produce On Parade http://produceonparade.com/