Black Bean and Sweet Potato Enchiladas
Servings: 4
Ingredients
- 2 tbsp olive oil
- 2 sweet potatoes small; cut into small cube about 0.5" (2 cups or 400g)
- 1 red bell pepper diced
- 1 yellow onion diced
- 1 jalapeño minced; more or less to taste
- 4 garlic cloves minced
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 15 oz canned black beans drained and rinsed
- 15 oz canned corn drained and rinsed
- 1 lime zest and juice
- 2 1/4 cups red enchilada sauce
- 6-8 tortillas
- 1 cup vegan queso or 1 cup vegan cheese shreds
Instructions
- In a large pot over medium heat, add oil. Once heated, add in sweet potatoes and cook for 7-8 minutes or until fork tender but not mushy. Add peppers, onions, jalapeño, and garlic. Sauté for 2-4 minutes.
- Add seasonings and stir together to coat everything well.* If ingredients are sticking to your pot, you can add a tiny amount of vegetable stock and turn heat down.
- Add beans, corn, lime juice, lime zest. Stir together. Cook just until heated, about 1-2 minutes. Remove ingredients to a bowl. Let cool for 10-15 minutes.
- Preheat oven to 350 degrees F (176C). In the same skillet, add half of the enchilada sauce. Lay a tortilla into the sauce, add a scoop of filling and roll up. Repeat until no more filling remains. Pour remaining enchilada sauce over the tortillas. Bake for 10-15 minutes.
- Top with avocado slices, red onions, cilantro, and/or jalapeno slices if desired.
Notes
Tortillas: may need more or less depending on the size tortillas you are using. Corn tortillas are 6″ typically and will hold less filling so need more, but larger flour tortillas would hold more and therefore need less.
Cheese: You can use cheese shred or use our vegan queso (cashew based) or vegan nacho cheese (no nuts).
Source:
One Skillet Vegan Black Bean and Sweet Potato Enchiladas – Make It Dairy Free
(https://makeitdairyfree.com/one-skillet-vegan-black-bean-and-sweet-potato-enchiladas/)