≡ Vegan Recipes +

Enchilada Balls           SOURCE       SHELIKESFOOD.COM           INGREDIENTS 2 cups peeled and diced sweet potato, about one large sweet potato 2 teaspoons olive oil, divided 1 pack brown rice 1 can black beans, drained and rinsed 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 3 minutes) 2 tablespoons bread crumbs 2 tablespoons corriander, chopped 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon ground onion 1/2 teaspoon paprika 1/2 teaspoon smoked paprika (optional) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup enchilada sauce 1/2 cup grated cheese   Optional toppings: coriander, red onion, avocado INSTRUCTIONS 1.   Pre-heat oven to 190 degrees C. On a large sheet pan, toss together the diced sweet potatoes, 1 teaspoon olive oil and a pinch of salt and pepper. Roast sweet potatoes until fork tender, about 35 minutes. 2.   Add roasted sweet potatoes, black beans and brown rice to a food processor and blend until kind of smooth but still a little chunky. 3.   Transfer mixture to a large bowl and add the flax egg, bread crumbs, cilantro and all the spices. Use your hands to mix until everything is combined. Use a tablespoon scoop to scoop the meatballs and roll them into balls. 4.   Raise oven temperature to 210 degrees C. Heat a large oven safe skillet over medium heat and add 1 teaspoon olive oil and add meatballs. Cook meatballs until warmed through and browned, about 10 minutes, flipping occasionally. 5.   Pour the enchilada sauce over the meatballs and top with cheese. Place skillet back into the 210 degree C oven and bake until sauce is bubbly and cheese is melted, 15-20 minutes. 6.   Garnish with your favorite garnish and enjoy!