Black Bean Sweet Potato Enchiladas (Print-Friendly Format)
Vibrant enchiladas stuffed with black beans, sweet potato, and vegan cheese for a hearty dinner.
# Ingredients You’ll Need:
→ Filling
01 -
2 medium-large sweet potatoes, peeled and diced into 1 cm cubes
02 -
1 red onion, finely chopped
03 -
4 garlic cloves, minced
04 -
400 g tin black beans, drained and rinsed
05 -
1 teaspoon ground cumin
06 -
1 tablespoon smoked paprika
07 -
Pinch hot chili powder
→ Assembly
08 -
2.5 cups enchilada sauce (ensure vegan if store-bought)
09 -
8 tortilla wraps
10 -
1 1/4 cups vegan cheddar cheese, grated
→ Garnish
11 -
1 bunch fresh coriander, chopped
12 -
1 avocado, sliced
13 -
2 green chillies, thinly sliced
14 -
1 lime, cut into wedges
# How to Make It:
01 -
Set oven to 180°C (350°F) to prepare for baking.
02 -
Toss diced sweet potatoes with oil, salt, and pepper. Spread on a baking tray and roast for 20-25 minutes until tender and browned.
03 -
In a pan, heat a splash of oil over medium heat. Cook chopped red onion until softened, then add minced garlic and sauté until fragrant.
04 -
Add black beans, ground cumin, smoked paprika, and a pinch of hot chili powder to the pan. Stir to combine and cook for 30 seconds.
05 -
Mix in the roasted sweet potatoes and 1 cup of enchilada sauce. Season with salt and pepper, blend gently, then remove from heat.
06 -
Warm tortillas in a microwave for 20-30 seconds until flexible.
07 -
Spread a thin layer of enchilada sauce over the base of a large baking dish.
08 -
Spoon approximately 2 tablespoons of filling along each tortilla. Sprinkle with vegan cheese, roll tightly, and place seam-side down in the baking dish.
09 -
Pour remaining enchilada sauce over filled tortillas. Sprinkle remaining vegan cheese over the top. Bake 20-25 minutes until golden and bubbling.
10 -
Garnish with fresh coriander, avocado slices, lime wedges, and green chillies. Serve warm.
# Extra Tips:
01 -
For a balanced meal, serve alongside fresh salad or refried beans.