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
- 1
Preheat your oven to 180C/350F.
- 2
Toss the sweet potatoes with olive oil, cumin, and paprika. Roast in the oven for 20 minutes, or until tender.
- 3
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.
- 4
In a skillet, sauté the red onion and garlic until soft. Add the black beans and roasted sweet potatoes. Stir to combine.
- 5
Fill each tortilla with the sweet potato and black bean mixture, roll it up, and place it seam side down in a baking dish.
- 6
Bake in the preheated oven for 25 minutes, or until the sauce is bubbling and the enchiladas are heated through.
- 7
Serve hot, garnished with your choice of vegan toppings.
Courses: Main Course
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