I was going through some old VegNews magazines and stumbled upon a recipe that inspired this creation. The mag’s recipe calls for a cashew cream filling to coat the roasted veggies, but I made a low-fat bean filling instead. The roasted beets and sweet potatoes create a super tasty and almost sweet filling. I’m excited to eat the leftovers tomorrow!

Ingredients:

• 4 medium sweet potatoes (or regular potatoes)
• 2 large beets
• 1 large onion
• 2 T coconut oil (or olive oil)
• 2 t cumin
• 1 t each: garlic and onion powder
• 1/2 t salt
• 10 corn tortillas (I used sprouted corn tortillas)
• 1 cup enchilada sauce (from scratch or using your fav pre-made)

1. Wash, peel and dice the potatoes, beets and onion.
2. Toss in a bowl with coconut oil and then add seasonings.
3. Evenly spread on two oiled cookies sheets and bake at 425 degrees for 30-40 minutes (flipping halfway), or until soft.
4. Allow to cool for a few minutes. Mix bean cream filling (recipe below) with veggies in a bowl (leaving a little left over bean cream for the topping).
5. Coat each side of the tortilla with a little enchilada sauce and then spread 1/3-1/2 cup of filling into the tortilla.
6. Roll tightly and place seam-side down in a 9×13″ glass baking dish. Continue with all tortillas.
7. Pour remaining enchilada sauce over top and drizzle remaining bean cream sauce.
8. Bake uncovered at 350 degrees for 15 minutes (until thoroughly heated).

And here’s the recipe for the bean cream filling:

• 1 cup navy beans (or any white bean)
• 1/2-3/4 cup water
• 2 T tahini
• 2 T lemon juice
• 1 t each: garlic and onion powder
• 1/2 t salt

1. Blend all ingredients together or mash with a fork (add additional water if needed in blender).

Yield: 10 enchiladas and an extra cup or two of roasted veggie filling. Enjoy!