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!
If you’ve ever cooked your own enchiladas, especially without deep frying the tortillas in oil, you’ll be able to sympathize with us on how challenging it is to get them to look pretty. We had to cook this recipe 3 times to not only perfect the ingredients, but to get the pictures to come out well enough to post on our website.
But it was SOOOO worth it!
The trick was to steam the tortillas in a steamer pot for about 1o to 15 seconds before assembling them. Kind of like how they do it at Chipotle. That made the tortillas very soft and pliable. We also used Mi Rancho Organic Corn Tortillas with Guar Gum, which also helped hold them together through the steaming and assembly process.
We actually took these photos before we baked them, though. So yours might not look the same when they come out of the oven. You can see in the prep photo below what they look like in the casserole dish fresh from the oven.
These Sweet Potato Black Bean Enchiladas pair well with a little shredded lettuce salad on the side, along with some Corn Tortilla Corn Chips and some of my Grandpa’s Dipping Hot Sauce. We used grandpa’s hot sauce in our enchiladas, too. If you plan to do the same, be sure to make it ahead of time.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 6 servings | 15 minutes |
| Cook Time |
| 75 minutes |
|
|
|
|
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!
|
- 1 small onion chopped
- 3 cloves garlic minced
- 1 large sweet potato chopped-about 3 cups
- 3/4 cup vegetable broth
- 1 cup Grandpa's Dipping Hot Sauce or your favorite salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 15 oz black beans drained and rinsed (1-15oz can)
- 1 tbsp lime juice
- 12 medium corn tortillas
- 30 oz tomato sauce (2-15oz cans)
- 4 tsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp chipotle powder
- 1/4 tsp salt
- 1 tsp apple cider vinegar
- Heat 1/4 cup veggie broth over medium heat in a large skillet. Add onions and cook until soft, about 5 minutes.
- 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.
- Stir in black beans and lime juice and continue to cook for another 5 minutes.
- 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.
- Preheat oven to 350 degrees.
- Spread 1/2 cup sauce in a large glass baking dish.
- 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.
- 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.
- Bake until bubbly, about 20-30 minutes.
- Serve topped with extra sauce and cilantro. Add avocado slices if desired.
Serving size is 2 Sweet Potato Black Bean Enchiladas.
Leave a Reply
Want to join the discussion?Feel free to contribute!