Eggplant, Sweet Potato, Black Bean, Asparagus Enchilladas

I have been working on developing some recipes that are oil free and and free of refined grains.  When I was thinking about enchiladas, I wanted to make something that didn’t require tortillas.  My friend made something with egg plant a couple weeks ago that inspired me to try this.  So, here it is–an oil free, refined grain free enchilada that will leave you feeling satisfied (okay–I was overly full as I just couldn’t stop myself from round 2).

Eggplant Sweet Potato Black Bean Enchiladas


  • 2 medium eggplants, spliced longways
  • 2-4 cloves garlic, chopped
  • 2 cups chopped sweet potato
  • 2 cups black beans
  • 1-2 cups chopped asparagus
  • Cayenne
  • chilli
  • coriander
  • cumin

For Sauce:

  • 3 TBLS water
  • 2 TBLS flour (I used buckwheat)
  • 16 oz can organic tomato sauce
  • 1 small can tomato paste
  • chilli powder
  • cayenne
  • garlic powder
  • onion powder
  • salt
  • pepper
  • 1/2 cup water


  • Preheat over to 350 degrees F
  • Saute the garlic in water for a couple minutes
  • Add in Sweet potato and sauté until it begins to soften
  • Add in Asparagus.. add water if it has evaporated.  Cook until tender
  • In the meantime, heat 3 tablespoons water in a sauce pan and then add flour.
  • Mix until a paste forms and add remaining ingredients and simmer over med-low heat
  • Mix black beans with sweet potato and asparagus and mix in spice
  • To assemble: Spread a thin layer of sauce on bottom of a casserole dish.
  • Layer eggplant, sweet potato and asparagus, sauce until you run out! Make sure the top layer of eggplant has some nice juice sauce on it!
  • Bake at 350 for 30-40 minutes–until eggplant is tender
  • Enjoy with fresh guacamole and cilantro!

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