That being said, I scored a great vegan cookbook from one of those vegan traitors. I don't know the Benedict Arnold personally, BA gave the book to my buddy Mo who's a veg and usually just cooks with me. Mo passed this awesome book on to me. Thank you :)
I am an avid reader of recipes and cookbooks. I often like to put my own twist on the basic recipe. Oh, by the way, said cookbook is Robin Robertson's Vegan Planet. I think the following recipe is perfect for Thanksgiving or "Be Grateful Day". Either as a side or main dish. Thank you Robin Robertson for the great inspiration.
Riffin on Robin's Sweet Potato Enchiladas
I left out the oil, added crumbled tofu, liquid smoke, and roasted chilies. This recipe is awesome by itself but would also be great with some guac on top and maybe some melted Daiya Pepper Jack.
2 large sweet potatoes, peeled and diced
1 large garlic clove minced
1/2 can Ortega roasted chilies
1 15 oz can black beans drained and rinsed
1 14.5 oz can diced tomatoes drained
1 T liquid smoke
1 tsp Tabasco
sea salt to taste
1 14 oz firm tofu drained pressed and crumbled
2 C salsa ( I used TJ's roasted garlic salsa)
8 large whole grain tortillas
1/4 red onion finely chopped
Preheat oven to 400 degrees. Drain and press tofu for about 15 minutes each side. Spray cookie sheet with canola spray and add peeled and diced sweet potatoes in a single layer. Roast for about 12 minutes, then turn the potatoes over and roast 12 more minutes. Set aside. Reduce oven temp to 350 degrees.
While the potatoes are cooking you can get the rest of the filling going. (if you are so inclined)
|Filling with Sweet Potatoes|
Spray skillet with canola spray and heat to medium high. Add garlic and chilies and saute for about 30 seconds. Add beans, tomatoes, liquid smoke and Tabasco. Stir for about 5 minutes. Mix in tofu and then sweet potatoes. Cook for about 5 more minutes.
Spread a thin layer of salsa over the bottom of sprayed 9 x 13 baking pan/dish. Set aside. Place a tortilla on a flat surface and spoon about 2-3 T of the filling down the center. Roll it up and place seam down on the prepared baking dish. Repeat with the remaining tortillas.
Spoon any remaining salsa over the panned enchiladas. Top with remaining salsa and red onions. Cover loosely with foil.