Smoky, spicy and delicious. That’s all I can say about my Smoky Sweet Potato and White Bean Enchiladas with Cilantro-Lime-Avocado Cashew Sauce. Rich with flavor and packed with nutrients, this is one recipe your entire family will appreciate, even the non-vegans in the crowd. I’ve made the recipe using both corn and flour tortillas. I honestly can’t decide which I like better, either can my boyfriend Michael. Try it both ways and decide for yourself.
To give this recipe its smoky, chipotle-like flavor, I added a tablespoon of Trader Joe’s South African Smoke Seasoning Blend. Warning: this ingredient is the KEY to this recipe. Don’t make it without it! I know, demanding, aren’t I? But I’ll let you in on a little secret if you don’t live near a Trader Joe’s: the ingredients for the blend include smoked paprika flakes, sea salt, garlic and basil. Now, I haven’t experimented on my own creating this blend, but it’s worth trying if you don’t have a way to get to Trader Joe’s. I actually looked online for this spice blend because Trader Joe’s is a bit of a haul from the high desert of California and found someone selling it on Ebay for $49. Folks, this is a 1.76 ounce jar. It sells for $2.29. I wouldn’t go so far as to spend $49 on it!
Another tip, these enchiladas are spicy, indeed. In fact, they’re a little on the hot side! Myself, I prefer them that way but if you don’t, just leave out the cayenne pepper and the Cajun spice. The recipe is delicious, even when it’s toned down a bit.
If you try and recipe, be sure to come back and visit to leave a comment. I’d love to know how it turned out for you. If you put your own spin on it, even better. All comments are welcome!