Updated: Oct 1, 2018
SF - NF - EF - VG
1 medium Kumara, chopped into small cubes
1 can black beans, rinsed and drained
1 red or yellow capsicum
5 button mushrooms, sliced
1 broccoli head, cut into very small florets
8 tortilla wraps
3 garlic cloves, minced
1 medium onion, diced
1-2 Tbsp chilli powder (I kept it to 1 tsp for my daughter)
1 tsp cumin
1 tsp dried oregano
1/4 tsp salt
1-15oz jar passata
2 Tbsp tomato paste
1/2 cup water (or vegetable broth)
1/2 tsp Apple cider vinegar
1 ripe avocado
1/3 plain Greek yoghurt (or vegan alternative)
1 lime, juiced
Small bunch of cilantro
1/8 tsp salt
Preheat your oven to 200'degrees. To make the crema place all the ingredients into a blender, and process until smooth. Place in the fridge while you make the rest.
To start the vegetable filling put the diced Kumara on a baking tray, drizzle with olive oil, 1 tsp cumin, 1/2 tsp chilli powder and 1/2 tsp salt and mix so the kumara is coated. Bake until they are fork tender, about 25 mins.
To make the sauce heat a medium saucepan over a med-high heat and add a dollop of olive oil. Add the onion and garlic and cook until softened. Then add the cumin, oregano, chilli and salt, and cook for another 30 seconds mixing well. Next add the passata, tomato paste, water or broth, and Apple cider vinegar. Stir well and bring the sauce to a boil. Once it is bubbling reduce the heat to a simmer for 5 minutes, then put it to one side (I puréed mine using a stick mixer - optional).
To finish the vegetable filling heat some olive oil in a skillet over a medium heat, and add the broccoli, capsicum, and mushrooms. Cook until the capsicum is soft and then set aside. Mix together the vegetables, kumara, and black beans in a large bowl.
To assemble the enchiladas put 2-3 Tbsp of the sauce on the bottom of a casserole dish and spread evenly. Lay out your tortillas and place 1/2 cup of mixed vegetables in the center of each one, then fold the left side followed tightly by the right side. Place the enchilada in the casserole dish so the fold is on the bottom. Once all the tortillas are done, add the remaining sauce on top of the enchiladas, keeping the ends exposed. Bake for 20 minutes, and then serve with the avocado lime crema, and cilantro leaves (cheese is also optional).