Spicy Sweet Potato & Black Bean Enchiladas
Chef Ivy fills corn tortillas with roasted sweet potatoes, black beans, poblano peppers, and vegan cheeses, then blankets them in a guajillo red chile sauce. A side of vegan scallion crema brings a cool finish to every bite.
Nutritional facts
Protein
14g
Carbs
91g
Calories
570kcal
Fat
20g
Ingredients
Canned Roasted Tomatoes, Sweet Potatoes, Corn Tortilla, Vegan Cheddar Cheese, Poblano Peppers , Sour Cream, Vegan, Black Beans, Onion, Vegan Feta, Lime Juice, Guajillo Chile, Green Onion, Extra Virgin Olive Oil, Celery, Carrots, Jalapeno Peppers, Garlic, Canola and Olive Oil Blend, Black Pepper, Smoked Paprika, Kosher Salt, Cumin, Ancho Powder, Black Pepper
Contains coconut, soybeans, celery.
Reviews
0.0
Based on 0 reviews
More Ivy Stark's delicious meals
About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
You can find Ivy Stark's meals in...
Similar meals you may like