Sweet Potato Black Bean Enchiladas
These Vegan¬†Sweet Potato Black Bean Enchiladas are so deliciously amazing we can’t get enough of them! They’re sweet, spicy, savory and oh so flavorful!
Servings Prep Time
6servings 15minutes
Cook Time
75minutes
Servings Prep Time
6servings 15minutes
Cook Time
75minutes
Ingredients
Sweet Potato Black Bean Enchiladas Ingredients
Enchilada Sauce Ingredients
Instructions
Let’s Cook the Sweet Potato Black Bean Enchilada Filling
  1. Heat 1/4 cup veggie broth over medium heat in a large skillet. Add onions and cook until soft, about 5 minutes.
  2. Add garlic, sweet potatoes, salsa, 1/2 cup veggie broth, cumin, chili powder, garlic powder, onion powder, and oregano and cook , covered, over low heat, until potatoes are soft, about 35 minutes. Stir the mixture occasionally and add more veggie broth, 1 tablespoon at a time, if needed.
  3. Stir in black beans and lime juice and continue to cook for another 5 minutes.
Let’s Cook the Enchilada Sauce
  1. Add all sauce ingredients to a medium saucepan and stir well to combine. Heat over medium-low heat until the flavors are well blended, about 10-15 minutes.
Let’s Cook the Sweet Potato Black Bean Enchiladas
  1. Preheat oven to 350 degrees.
  2. Spread 1/2 cup sauce in a large glass baking dish.
  3. Prepare to stuff the tortillas by first steaming them 1-2 at a time in a steamer pot for a few seconds. They should become pliable. Don’t over-steam them or they’ll fall apart.
  4. Add 1/4 cup filling in the center of the tortilla and roll. Place in the dish and continue until the dish is full. Top with 1 cup sauce.
  5. Bake until bubbly, about 20-30 minutes.
  6. Serve topped with extra sauce and cilantro. Add avocado slices if desired.
Recipe Notes

Serving size is 2 Sweet Potato Black Bean Enchiladas.