One Skillet Vegan Black Bean and Sweet Potato Enchiladas
Servings: 4
Ingredients
- 2 tbsp olive oil
- 2 small sweet potatoes cut into small cubes about 1/2" (2 cups or 400g)
- 1 red bell pepper diced
- 1 yellow onion diced
- 1 jalapeño minced
- 4 cloves garlic 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 pepper
- 15 oz can black beans drained and rinsed (1.5 cups or 260g)
- 15 oz can corn drained and rinsed (1.5 cups or 250g)
- 1 juice and zest from lime
- 2 1/4 cup enchilada sauce
- 6-8 tortillas corn traditional, but can use flour)
- 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 2-3 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, and 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℉. 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 jalapeño 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 tortillas would hold more and therefore need less.
Cheese: You can use cheese shreds or use our vegan queso (cashew based) or vegan nacho cheese (no nuts).
Adapted from: One Skillet Vegan Black Bean and Sweet Potato Enchiladas – Make It Dairy Free