• 30
    min
    Prep Time
  • 25
    min
    Cook Time
  • 55
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Dish
  • Allergens:Gluten
  • Seasons:Christmas
  • Cuisines:Mexican
  • Courses:Main Course

Recipe Description

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.

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 can black beans, drained and rinsed
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 8 flour tortillas
  • For the enchilada sauce:
  • 1 can tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Steps:

  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.
  7. Bake in the preheated oven for 25 minutes, or until the sauce is bubbling and the enchiladas are heated through.
  8. Serve hot, garnished with your choice of vegan toppings.

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Dairy-Free, Dinner, Lunch, Mexican, Quick & Easy, Recipes, Savory | No Comments » on Sweet Potato and Black Bean Enchiladas

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Vegor “The scientist”

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