Vegan Sweet Potato and Black Bean Enchiladas
These vegan enchiladas are packed with flavor from sweet potatoes and black beans, all wrapped up in a soft tortilla and smothered in enchilada sauce.
Ingredients - Serves 4
- Cilantro - 1/4 cup, chopped
- Avocado - 1, sliced
- Tortillas - 8
- Enchilada sauce - 2 cups
- Salt - 1/2 teaspoon
- Chili powder - 1 teaspoon
- Cumin - 1 teaspoon
- Garlic - 2 cloves, minced
- Onion - 1, diced
- Black beans - 1 can, drained and rinsed
- Sweet potatoes - 2 medium, peeled and diced
Let's Get Started
- Preheat the oven to 400°F.
- In a large skillet, sauté the sweet potatoes, onion, and garlic until the sweet potatoes are tender.
- Add the black beans, cumin, chili powder, and salt to the skillet and stir to combine.
- Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the sweet potato and black bean mixture, roll up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the enchiladas.
- Bake for 15 minutes, or until the enchiladas are heated through and the sauce is bubbling.
- Top with sliced avocado and chopped cilantro before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 400
- Fat: 10g
- Carbs: 60g
- Protein: 15g
- Sodium: 500mg
- Sugar: 10g
