Black Bean and Sweet Potato Enchiladas
Delicious and nutritious enchiladas filled with roasted sweet potatoes and black beans, topped with vegan cheese and enchilada sauce.
Ingredients
Filling Ingredients
- 2 medium-large sweet potatoes (about 650g) Roasted until caramelized and tender.
- 1 tin black beans, drained (400g)
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- 1 pinch hot chili powder Adjust according to heat preference.
Assembly Ingredients
- 2.5 cups enchilada sauce (500ml)
- 8 pieces tortilla wraps (flour or corn)
- 1 1/4 cups vegan cheddar cheese, grated (120g) Can substitute with dairy cheese.
Optional Toppings
- to taste fresh coriander
- 1 avocado, sliced
- to taste green chilies For added heat.
- 1 lime, cut into wedges
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Peel and chop sweet potatoes into roughly 1cm chunks. Toss with oil, salt, and pepper, then roast for 20-25 minutes until soft and lightly browned.
- In a pan heated with oil, sauté the red onion until soft and translucent.
- Add minced garlic and continue to sauté until fragrant, about 30 seconds.
Filling
- Add black beans, ground cumin, smoked paprika, and hot chili powder to the onion and garlic mix. Stir and fry for another 30 seconds.
- Incorporate 1 cup of enchilada sauce and roasted sweet potatoes. Season with salt and pepper to taste. Mix well and remove from heat.
Assembly
- Warm tortillas in a microwave for about 20-30 seconds.
- Spoon enchilada sauce to coat the bottom of a large roasting dish.
- Fill each tortilla with about 2 tablespoons of the mixture. Add some grated cheese, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the vegan cheese.
Baking
- Bake in the preheated oven for 20-25 minutes until bubbly and cheese is melted.
Serving
- Let cool slightly, then garnish with fresh coriander, avocado, and lime juice before serving.
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Notes
These enchiladas can be made ahead of time, stored in the fridge, and baked later. Leftovers reheat well in the oven or microwave.