I love to cook healthy and vegan dishes to share with the rest of the world. Though I am getting better at taking pics of my food every day, some dishes are just not photogenic....

That combined with me needing a food photography course - any tips for a good course are welcome - can make a dish look like a disaster on a plate! Luckily it tasted great. And that's what matters the most to me. TASTE TASTE TASTE.

How I wish you could all be here to have a taste of this ugly looking dish ;)

Sweet Potato, Double Bean Enchiladas with Cilantro Cashew Cheese

Ingredients (serves 2)

For the cheese

1 cup cashew nuts, soaked
¼ cup fresh cilantro
1 clove of garlic, crushed
3 tbsp nutritional yeast
½ lime, juice only (about 1 tbsp)
1 tsp apple cider vinegar
1 tsp onion powder
Sea salt and black pepper to taste
¼ cup water

For tomato sauce

½ cup onion, chopped
2 cloves garlic, minced
3 cups tomatoes, chopped
Sea salt and black pepper to taste
1 tsp dried oregano
½ tsp dried thyme
1 tsp paprika powder
¼ cup water

For the enchilada filling

4-6 tortilla wraps (depending on their size), mine were infused with moringa leaves hence teh green color
1 cup onion, chopped
2 cloves of garlic, minced
1 cup bell pepper, diced
1 cup sweet potato, diced
1 cup cooked chickpeas
1.5 cup cooked kidney beans, drained and washed if using a can
¼ cup water

Herb mix

1 tbsp ground cumin
1 tbsp dried oregano
1 tsp onion powder
Sea salt and black pepper to taste

Directions

Combine all cheese ingredients in a blender or food processor and process until smooth. Set aside.
For the filling, heat cooking oil over medium heat and saute onion for a few minutes. Stir in garlic and bell pepper and cook for a few minutes more, stirring regularly. Then add sweet potatoes and herbs and cook, covered, until soft. Last few minutes add chickpeas and kidney beans and cooked until heated through. At the end add cashew cheese, stir well and remove from the heat. Add water as needed.
At the same time, heat cooking oil in a skillet over medium heat and saute onion for a few minutes. Stir in garlic and cook for a few minutes more, stirring regularly. Then add tomatoes and cook, covered, for 10 to 15 minutes. Last few minutes season with herbs, salt and pepper to taste. Blend with water until smooth.
Preheat heat oven to 200C or 400F.
Assemble enchiladas. Add the filling to the middle of the tortillas and wrap. Arrange them in an oven-safe dish with a little of the sauce spread over the bottom. Top with remaining tomato sauce and bake in the oven until fully heated through. Top with extra cilantro or parsley.