Sweet Potato and Black Bean Enchiladas
Vegan sweet potato and black bean enchiladas are a delicious and satisfying plant-based twist on the classic Mexican dish. They are made with wholesome ingredients such as sweet potatoes, black beans, enchilada sauce, tortillas, and vegan cheese, and are perfect for a hearty and flavorful meal. These enchiladas are packed with flavor and nutrients, making them a great option for those following a vegan or plant-based lifestyle.
Ingredients
- 1 large sweet potato, peeled and diced into small cubes
- 1 can black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- salt and pepper to taste
- 1 can of enchilada sauce
- 8 -10 tortillas (corn or flour)
- 1 cup vegan shredded cheese (optional)
- fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté for 2-3 minutes until onions are translucent.
- Add sweet potatoes and spices to the skillet and cook for 8-10 minutes until sweet potatoes are tender.
- Add black beans to the skillet and stir to combine.
- Pour a small amount of enchilada sauce into a 9x13 inch baking dish.
- Warm tortillas in the microwave or on a skillet to make them pliable.
- Spoon sweet potato and black bean mixture into each tortilla and roll up tightly. Place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the top of the tortillas and sprinkle with vegan cheese (if using).
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.