Teresa's Recipes
Vegan Sweet Potato Black Bean Enchiladas
Indulge in these vibrant Vegan Sweet Potato Black Bean Enchiladas, where creamy roasted sweet potatoes meet hearty black beans, all enveloped in warm tortillas and generously smothered in zesty enchilada sauce. This dish is not only a feast for the eyes but a celebration of flavors that embodies the spirit of Mexican cuisine. Traditionally, enchiladas are a comfort food staple, evolving from ancient recipes that date back to the Aztecs, who would wrap corn tortillas around various fillings. With a plant-based twist, this recipe honors that history while offering a deliciously modern take.
Ingredients
- 2 medium, peeled and diced Sweet potatoes
- 1 can (15 oz), drained and rinsed Black beans
- 1, finely chopped Red onion
- 3 cloves, minced Garlic
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- to taste Salt
- to taste Pepper
- 8 corn or flour, depending on preference Tortillas
- 2 cups (store-bought or homemade) Enchilada sauce
- 1/4 cup, chopped (for garnish) Cilantro
- 1, sliced (for garnish) Avocado
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 9g
- Carbs: 58g
- Protein: 12g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the diced sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
- In a large skillet, sauté the chopped onion and minced garlic over medium heat until the onion is translucent and fragrant, about 5 minutes.
- Add the drained black beans, cumin, chili powder, salt, and pepper to the skillet and stir well to combine. Cook for an additional 3-4 minutes until heated through.
- Incorporate the roasted sweet potatoes into the bean mixture, gently folding until evenly mixed.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
- Warm the tortillas slightly to make them pliable. Fill each tortilla with the sweet potato and black bean mixture, roll them up tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas, ensuring they're well-coated.
- Bake for 15-20 minutes, or until the enchiladas are heated through and the sauce is bubbling.
- Remove from the oven and let cool for a few minutes. Top with sliced avocado and chopped cilantro before serving.
Tips
- For added spice, consider adding diced jalapeños or a pinch of cayenne pepper to the bean mixture.
- Feel free to customize the filling with other vegetables like bell peppers or zucchini for extra nutrition.
- If you'd like to make your own enchilada sauce, blend together 1 can of tomatoes, 1 teaspoon chili powder, 1 teaspoon cumin, and salt to taste for a quick homemade version.