This dish reminds me of enchiladas with less carbs, less cheese and a lot less time. This two-ingredient red chili sauce is the perfect simmering sauce for this mash of bite sized sweet potatoes, peppers, frozen corn, and a can of beans. Cut some tortillas in strips, and lay them over the plant-based mixture, then top with cheese. Cover until cheese is melted and garnish with cilantro.
This recipe is adapted from Rabbit and Wolves, so please head over to Lauren’s vegan food blog, where I found the this genius dish. All I did was add some sweet potatoes and hack the sauce. So easy and so yummy!
- 1/2 packet of taco seasoning
- can of tomato sauce
- can of black beans
- frozen corn or canned corn
- 2 Tbsp olive oil
- 1 sweet potato (peeled and chopped into bite size pieces)
- 1 bell pepper (chopped)
- 2 cups frozen corn or 1 can of corn (drained and rinsed)
- 1 can black beans (rinse and drain)
- 1 can of tomato sauce (15 oz)
- 1/2 packet of taco seasoning (about 1 Tbsp)
- 1/2 juiced lime
- 2-3 tortillas (cut in strips)
- Mexican or Vegan cheese (shredded)
- cilantro (garnish)
- Step 1 In skillet, sauté sweet potatoes, peppers, corn and beans (drained and rinsed) in olive oil. Meanwhile, mix the tomato sauce and taco seasoning with a squeeze of lime together.
- Step 2 Pour the sauce over the mixture in the skillet and simmer for 2-3 minutes. Layer the tortilla strips on top of the mixture and then sprinkle with cheese. Cover for 5 minutes, and serve when tortillas are warm and cheese has melted. Garnish with cilantro.