by Marlena Torres, C.N.
-3 Ezekiel brand sprouted corn tortillas – or do it raw with lettuce leaves as the tortilla, raw yam, blended, and coconut aminos, instead of soy saucen-D
Oh I would just use zucchini and mushroom but her vegan cheese sauce looked doable. – M
-1 regular sized sweet potato, baked (this comes to about 1 cup mashed sweet potato)
-1 tablespoon shoyu or tamari
-1 teaspoon cumin
-1 teaspoon coriander
Cheesy Bell Pepper Sauce
-1 red bell pepper, seeded and cut into strips
-Half a cup of nutritional yeast
-The juice of half a lemon
-1 small clove garlic
-A tiny pinch of cayenne (optional)
Make the filling: Remove the peel from the baked sweet potato and then mash up the potato with a fork. Mix the baked sweet potato and spice and shoyu.
Make the cheesy bell pepper sauce: Blend all ingredients together until smooth.
Dip the tortillas in boiling water with tongs just for a quick second. This will make the tortillas pliable.
Fill the tortilla with sweet potato mixture, and fold the tortillas together. Place them seam side down on a plate.
Line the enchiladas up, side by side, and then pour the Cheesy Bell Pepper Sauce on top.
Garnish with diced avocado, if you’d like, and enjoy!