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Black Bean and Sweet Potato Enchiladas

Savory Black Bean and Sweet Potato Enchiladas for Cozy Nights

Enjoy these Vegan Black Bean and Sweet Potato Enchiladas packed with flavor and nutrition, perfect for dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups sweet potatoes Roast until soft for the best flavor.
  • 1 medium red onion Sauté until soft.
  • 2 cloves garlic Mince for best flavor release.
  • 2 cups black beans Canned are convenient.
  • 1 teaspoon ground cumin Fresh ground yields the best taste.
  • 1 teaspoon smoked paprika Adjust quantity for desired smokiness.
  • 1 teaspoon hot chili powder Adjust to taste or omit.
Assembly
  • 1 cup enchilada sauce Ensure it's vegan if store-bought.
  • 8 pieces tortilla wraps Corn tortillas are gluten-free.
  • 1 cup vegan cheddar cheese Mix with filling for even distribution.
Garnish
  • 1/4 cup fresh coriander Can substitute with parsley.
  • 1 medium avocado Slice just before serving.
  • 2 pieces green chillies Choose milder varieties if preferred.
  • 1 medium lime Squeeze fresh lime over enchiladas.

Equipment

  • Oven
  • skillet
  • Baking Dish
  • microwave
  • Mixing Bowl
  • Baking Sheet

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. Peel and dice the sweet potatoes into 1 cm chunks; roast for 20-25 minutes.
  3. In a skillet, sauté red onion until soft, then add minced garlic.
  4. Mix black beans, ground cumin, smoked paprika, and hot chili powder with onions and garlic.
  5. Combine roasted sweet potatoes with the bean mixture and 1 cup enchilada sauce.
  6. Warm the tortillas in the microwave wrapped in a towel for 20-30 seconds.
  7. Spread enchilada sauce at the bottom of a baking dish, fill tortillas, and roll them up.
  8. Drizzle remaining enchilada sauce over, sprinkle vegan cheddar cheese on top.
  9. Bake for 20-25 minutes, until bubbly and cheese is golden.
  10. Garnish with coriander, avocado, green chilies, and lime before serving.

Nutrition

Serving: 1enchiladaCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15000IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Store baked enchiladas in an airtight container for up to 3 days. Freeze unbaked enchiladas for up to 3 months. Reheat in the oven to maintain crispness.

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