-
30
minPrep Time -
25
minCook Time -
55
minReady in -
perYield -
350
calCalories
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:
- 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.
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