Savor the flavors of Mexico with these hearty and nutritious sweet potato and black bean enchiladas, wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce.
Main Dish
Sweet Potato & Black Bean Enchiladas
Savor the flavors of Mexico with these hearty and nutritious sweet potato and black bean enchiladas, wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce.
About this recipe
Method
30 min prep · 25 min cook
Preheat your oven to 180C/350F.
Toss the sweet potatoes with olive oil, cumin, and paprika. Roast in the oven for 20 minutes, or until tender.
While the sweet potatoes are roasting, prepare the enchilada sauce by combining tomato sauce, tomato paste, cumin, garlic powder, smoked paprika, salt, and pepper in a saucepan. Simmer for 10 minutes.
In a skillet, sauté the red onion and garlic until soft. Add the black beans and roasted sweet potatoes. Stir to combine.
Fill each tortilla with the sweet potato and black bean mixture, roll it up, and place it seam side down in a baking dish.
Bake in the preheated oven for 25 minutes, or until the sauce is bubbling and the enchiladas are heated through.
Serve hot, garnished with your choice of vegan toppings.
Courses: Main Course
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