Thursday, March 3, 2016

Sweet Potato Black Bean Enchilada Bowl Vegan and Candida Diet friendly

As you saw from my previous post I've had to change up how I cook at home. The hubby and our oldest have some diet restrictions now and doing separate meals is just NOT an option for this family/mom.

This was a creation I made out of desperation and hunger. Hope you enjoy it as much as we did!!

Vegan, Candida diet, Gluten Free, nut free, dairy free


Brown Rice (as much as you want to make for your family, left overs are good too)

Enchilada inners:

  • 4 large sweet potatoes peeled and chopped small
  • 2 TBSP olive or coconut oil
  • 1 large red onion
  • 2 bell peppers chopped
  • 4 cloves of garlic
  • salt and pepper to taste
  • 2 can black beans drained
  • 1 small can of enchilada sauce
  • 1 can diced tomatoes
  • 2 TBSP lime juice
  • 2 tsp chili powder (or less if the kids are eating it)
  • 1 tsp ground cumin
  • 1 tsp salt

What to do:

Brown rice takes FOREVER! So start that now, I made 3 cups dry for my family but you can make however much you think you need.

While the rice is cooking start on the enchilada 'guts'. With this recipe you will see that what is normally on the inside of the enchilada is now being put on top of the brown rice when you are all down. The tortilla is not needed, this is just as good if not better.

Put the sweet potatoes in a pan with water just covering them. Bring it to a boil, reduce the heat to medium and simmer for 5min or till the are fork-tender. Drain those and put them on the side.

In a larger pan heat the oil over medium heat. Add the onion, garlic and bell pepper. Saute till onions are tender and bell pepper is softer too.

Add in your salt and pepper and your black beans. Then add in enchilada sauce and stir around till its coated. Then add in the tomatoes, lime juice, chili powder, cumin and salt.

Pour you self a bowl of rice then add in the topping you just made. TADA! Enjoy!!! Add avocado if you like as well