Preheat oven to 350°F. Lightly oil a rectangular baking dish (8 by 12 inches).
Bring a saucepan of salted water to a boil over high heat. Add sweet potato, reduce heat to medium-low, and simmer for 10 minutes, or until tender when pierced with a knife. Drain and set aside.
Meanwhile, make filling: Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and serrano pepper (if using) and cook, stirring frequently, for 5 minutes, or until soft. Add garlic and cook, stirring frequently, for 3 minutes.
Add salsa and bring to a simmer. Stir in spinach and beans and cook, stirring frequently, for 2 minutes, or until spinach is wilted. Remove from heat and stir in sweet potato. Season to taste with salt and pepper.
Spread 1 cup of the enchilada sauce evenly in prepared baking dish.
Fill tortillas: Working one at a time, spoon 1 ⁄ 2 cup sweet potato in the center of the tortilla to within 1 inch of the edges. Fold tortilla top and bottom over the filling. Then fold the right side over the filling and spin the tortilla one- quarter turn to the right so that the filling is closest to you. Using two hands, gently pull the covered filling toward you to make a tight roll. Roll filled half of the tortilla away from you and over the rest of the tortilla and place it, seam side down, in baking dish. Fill and roll remaining tortillas, placing them seam side down in baking dish.
Spread remaining 1 1 ⁄ 2 cups of enchilada sauce evenly over the top of the enchiladas and bake for 20 minutes, or until sauce is bubbling and enchiladas are heated through.
If desired, drizzle avocado dip or yogurt over enchiladas in the pan and sprinkle with cashews, cilantro, and lime juice; or pass yogurt and other condiments separately. Serve with Kale Salad with Pear and Walnuts (page 110) or Creamy Coleslaw (page 107).
YOU’VE GOT OPTIONS
Any green such as kale, Swiss chard, or bok choy will work in place of the spinach.
For extra protein, you can add 1 (8- to 10-ounce) package tempeh, thawed if frozen and cut into 1 ⁄ 2-inch dice, to the pan with the garlic in step 3. This increases the amount of filling to fill 8 to 10 enchiladas.
Makes 6 Enchiladas
1 medium sweet potato, peeled and cut into 1 ⁄ 2-inch dice
2 tablespoons extra-virgin avocado oil
1 red onion, chopped
1 red bell pepper, chopped
1⁄2 to 1 serrano pepper, chopped (optional)
3 cloves garlic, finely chopped
1 cup Tomato Salsa (page 78), or hot or mild store-bought salsa
2 cups chopped spinach (see options)
2 cups cooked or 1 (14-ounce) can black beans, rinsed and drained
Sea salt and pepper
2 1 ⁄ 2 cups Enchilada Sauce, Try it! recipe (page 191) or store-bought, divided
8 (10-inch) soft flour or corn tortillas
1 cup Avocado Dip (page 45), or store- bought guacamole
1 cup Vegan Yogurt (page 66), or store- bought
1 cup plus 2 tablespoons whole cashews
1 ⁄ 2 cup chopped fresh cilantro or parsley
1 tablespoon freshly squeezed lime juice
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.