Sweet Potato Black Bean Enchiladas
User Reviews
4.8
39 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Calories
463 kcal
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Course
Main Course
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Cuisine
Mexican
Sweet Potato Black Bean Enchiladas
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These Vegan Enchiladas are loaded with hearty sweet potatoes and black beans, and topped with the easiest homemade enchilada sauce. The filling cooks in a single skillet for a comforting vegetarian meal!
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Ingredients
Enchilada Filling
- 1 tablespoon olive oil
- 1 small red onion , chopped
- 2 garlic cloves , minced
- 1 teaspoon ground cumin
- 1 (15 oz.) can diced tomatoes with green chilies
- 1 medium sweet potato , peeled and cut into 1/2-inch pieces
- 1 teaspoon fine sea salt
- 1 (15 oz.) can black beans (reserve a 1/4 cup for sauce)
Enchilada Sauce
- 16 ounces salsa
- 1/2 teaspoon ground cumin
Assembly
- 8 to 10 tortillas (7-inch or similar)
- 1 batch Vegan Nacho Cheese Sauce (optional topping)
- 1/2 avocado (optional topping)
- fresh cilantro (optional topping)
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Instructions
- Preheat the oven to 350ºF. Heat the olive oil in a large skillet over medium-high heat, and saute the onion until softened, about 5 minutes. Add in the garlic and cumin, and stir until fragrant, about one more minute.
- Add the diced tomatoes and green chilies to the pan (do not drain-- you want the juices here!), along with the sweet potatoes, salt, and most of the drained and rinsed black beans. Be sure to save a 1/4 cup of beans for the enchilada sauce. Stir well, and bring the mixture to a simmer. Lower the heat, and cover the pan to let the sweet potatoes cook until they are easily mashed with a fork, about 15 to 20 minutes.
- While the filling is cooking, prepare the enchilada sauce. Add the reserved 1/4 cup of black beans to a blender, along with the salsa and cumin. Blend until smooth, then pour 3/4 cup of the sauce into the bottom of a 9-by-13-inch baking dish.
- When the sweet potatoes are tender, use a fork to mash them, so the filling will stick together well. If you're using a corn or cassava tortilla, heat a dry skillet over medium heat. Place a tortilla on the skillet for 15 to 30 seconds on each side, so it's easy to roll. (They will break if you don't do this first!)
- Add some of the filling to the center of the warm tortilla, then roll it up and place the roll in the prepared pan, seam-side-down. Repeat with the remaining tortillas and filling, warming up each tortilla as you go so its easy to roll. (You can skip heating them if you use flour tortillas, as they don't tear too easily.)
- Pour the rest of the enchilada sauce over the top of the rolled-up tortillas, and spread it out evenly so the shells are covered. Bake at 350ºF for 25 to 30 minutes.
- While the enchiladas are baking, you can prepare the optional toppings, including the vegan nacho cheese sauce, if you'd like a creamy topping. When the enchiladas are done cooking, let them cool for 5 minutes, then serve warm with the toppings. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes
- Nutrition information is for 2 tortilla roll ups, with sauce, but without the optional toppings. This will vary greatly based on the type of tortilla you use, so it's just an estimate and not a guarantee.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
77g
(26%)
Protein
16g
(32%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
2246mg
(94%)
Potassium
1308mg
(37%)
Fiber
16g
(64%)
Sugar
13g
(26%)
Vitamin A
8731IU
(175%)
Vitamin C
21mg
(23%)
Calcium
203mg
(20%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 77g | 26% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 2246mg | 94% |
| Potassium | 1308mg | 28% |
| Fiber | 16g | 64% |
| Sugar | 13g | 26% |
| Vitamin A | 8731IU | 175% |
| Vitamin C | 21mg | 23% |
| Calcium | 203mg | 20% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
39 reviews
Excellent
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