Hello & welcome to our first “Wellness Wednesdays” guest submission! When I decided to add this series to the blog, I reached out to friends, family, chefs, fellow bloggers, & wellness warriors alike to see if they would be interested in sharing a seasonal recipe, wellness tip, or advice on how to stay vibrant & well in the winter season. January can be all about fasting, detoxing, & resolutions that are often abandoned come February 1st. My goal with “Wellness Wednesdays” is to NOT offer offer quick fixes, but rather share healthy recipes, remedies & practices that can be incorporated into everyday life, with a seasonal focus.
The first person to jump whole heartedly into this operation with me was Sophia of one of my new favorite blogs, Veggies Don’t Bite. Within less than a week I had a mouthwatering, delicious & healthy “comfort food” recipe along with gorgeous photos – signed, sealed, delivered.
Sophia & I are new acquaintances, but have become fast friends via social media. We were “introduced” by our mutual & fabulous doctor, & my longtime family friend, Debra Bement, D.O. (thanks Deb!). I was instantly captivated by Sophia gorgeous photos, & family-friendly & super healthy recipes. The mission behind Veggies Don’t Bite is to help families get healthier, one small step at a time. As a wife & mother of 2 boys, Sophia’s wellness journey to becoming “90% vegan, 90% gluten free, & 90% free of refined sugar,” has inspired her to create many of her own recipes to take the place of all the old recipes her family loved, but did not follow their new & improved way of eating. Through research & refining her personal taste, she’s create some new family favorites, “all being vegan, gluten free, & refined sugar free…but not taste free.” Sounds like my kind of “diet” plan. So with out further ado, take it away, Sophia!
It isn’t too often that the first trial of a recipe I made up on the fly comes out delicious, but when it does, I want to scream with glee! This is one of those recipes, pure serendipity. Not only was this a “hole in one” type of creation, but it was easy too. Both of these things happening to me is like winning grand prize at the fair! It all started with a can of leftover pumpkin that I wanted to use, but not quite sure what to make with it. Most food bloggers out there “pumkpined out” their blogs over the holidays, so I knew that posting a recipe with pumpkin this late could either draw people in, if they were holding on to the holiday season, or turn them off, if they were over it. I decided that I was going to step out of the box of norm go & for it. I was craving something savory, as I had just spent a few days in trials of a dessert I will be posting soon, & realized I hadn’t had Mexican in a while. Thus, these amazing little wonders were born!
Black beans seemed a natural pair with pumpkin; full of fiber, protein, & iron to satisfy our vegan needs. I also threw in some corn & green chiles to give it a little more Mexican flair. Since I wanted this to be a winter comfort food, to help coax a bit of this season down here in SoCal, I added my “Cashew Walnut Cream Sauce”, but spiced it up with some onion powder & smoked paprika. Toying with the different tortilla options, I opted for sprouted wheat or whole grain as my first choices since I thought that doughy consistency they have was a better match. But using corn tortillas for that completely gluten free option works too. I decided to go with a green tomatillo sauce, I adore the bottled one from Trader Joe’s! I also topped with sliced green onions, more creamy sauce, & my recent fave: ground pistachios…this dish came together beautifully! It is filling, hearty, comforting & delicious all at once. It gives you a touch of Mexican flavor, but also brings in that comfort food feeling. You can easily double this recipe & freeze the filling and cream sauce to use at a later date, I did & can’t wait to make these again!
“Black Bean & Pumpkin Enchiladas”
Makes a 9×12 pan
- 10-12 sprouted wheat tortillas (or whole grain or corn)
- 24 oz. green tomatillo salsa
- ¼ cup ground pistachios
- 1 green onion, sliced
- 1 can black beans (15 oz.)
- ½ can pumpkin (7 ½ oz.)
- 1 can green chiles (4 oz.)
- ½ cup corn (frozen or fresh)
- 1 teaspoon crushed garlic
- 1 teaspoon chili powder
- Himalayan pink salt to taste
- 1 cup Cashew Walnut Cream Sauce
- 1 teaspoon nutritional yeast (optional)
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
***Note: For a really easy version you can omit the Cashew Walnut Cream Sauce, it will just be a less creamy version but still good. If you aren’t concerned about it being completely vegan, you could sub sour cream or cheese too.
- Preheat oven to 350.
- Prepare Cashew Walnut Cream Sauce if not already prepared. Mix in nutritional yeast (optional), onion powder, & smoked paprika
- In a medium sized bowl, mix black beans, pumpkin, green chiles, garlic & corn. Add in chili powder & salt, you don’t need too much salt because the tomatillo salsa has plenty of salt & flavor to add to the dish. Taste & adjust seasonings.
- Place about ¼ of your tomatillo salsa in your baking dish, covering the bottom with a thin layer. Build enchiladas by placing a few spoonfuls of filling and one spoonful of cream sauce in the middle of each tortilla. Next roll the tortilla & place seam side down in baking dish. Repeat until all tortillas are used. Cover the rolled tortillas with the remainder of your salsa.
- Next add a little water to the remainder of the cream sauce to get it thin enough to pour. Drizzle over the top of the enchiladas. Then, cover with your sliced green onions & finally, sprinkle with the ground pistachios.
- Bake at 350 degrees for 25-30 minutes until the sauce is nice & bubbly.
Until next week…