Description
Comforting Black Bean and Sweet Potato Enchiladas featuring roasted sweet potatoes, hearty black beans, and savory enchilada sauce, perfect for any occasion.
Ingredients
Scale
- 2 medium-large Sweet Potatoes
- 1 Red Onion
- 4 Garlic Cloves
- 1 tin Black Beans
- 1 tsp Ground Cumin
- 1 tbsp Smoked Paprika
- pinch Hot Chili Powder
- 2.5 cups Enchilada Sauce
- 8 Tortilla Wraps
- 1 1/4 cups Vegan Cheddar Cheese
- 1 bunch Fresh Coriander
- 1 Avocado
- 2 Green Chillies
- 1 Lime
Instructions
- Preheat your oven to 375°F (190°C). Peel and chop the sweet potatoes into cubes and roast them in the oven until tender, about 20-25 minutes.
- In a skillet, heat some oil over medium heat and sauté the onions and garlic until fragrant and translucent, around 5-7 minutes. Add the black beans, roasted sweet potatoes, ground cumin, and smoked paprika. Stir and cook for a few more minutes.
- Spread a layer of enchilada sauce at the bottom of a baking dish. Fill tortillas with the sweet potato mixture, sprinkle with vegan cheese, and roll them up. Place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with any leftover vegan cheese. Bake for 15-20 minutes until the cheese is melted and bubbly.
- Garnish with fresh coriander, sliced avocado, green chilies, and a squeeze of lime before serving.
Notes
Consider adding roasted peppers or corn to the mixture for extra flavor. Use fresh ingredients for the best taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg