Vegan Enchiladas with Black Beans and Sweet Potato
Mexican food lovers, this recipe is for you! My vegan enchiladas with black beans and sweet potato are definitely a must in my recipe repertoire, as they are extremely versatile and easy to whip up, yet rich in plant protein, fiber, and antioxidants. A great kid-friendly recipe that will soon become a staple for your Sunday meal prep!
Ingredients
Tortillas
Filling
- 1 1/2 cups Sweet potatoes cubed
- 1 can Black beans
- 1 medium Sweet onion
- 1 medium Poblano pepper
- 1 clove Garlic
- 2 tsp Smoked paprika
- 1/2 tsp Salt
- 1/2 tsp Chili powder
- 1/2 tsp Cumin
- 1-2 tbsp Cholula Hot Sauce
Vegan Cheese
- 1 cup Raw cashews Soaked
- 1 cup Water
- 1/2 cup Nutritional yeast
- 1 tbsp Taco seasoning
or Dorito spice mix
Toppings
Instructions
For the vegan nacho cheese:
- Soak the raw cashews for at least a few hours.
- Drain them and add them to a blender with a cup of water.
- Add the nutritional yeast and the Taco seasoning or Dorito spice mix.
- Blend until the sauce is smooth and creamy (it might take a couple of minutes).
For the enchiladas:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sweet onion, and let it cook for a couple of minutes.
- Add the diced sweet potatoes and cook until they start to soften, about 8-10 minutes.
- At this point, add the black beans, ground cumin, chili powder, smoked paprika, poblano pepper, Cholula sauce, and salt. Stir well to combine.
- Cook for an additional 5-7 minutes, or until the sweet potatoes are tender and the flavors meld together. Remove from the heat.
- Wrap the whole wheat tortillas in a damp paper towel and heat them in the microwave for about 30 seconds. This makes them more pliable for rolling.
- Pour a small amount of enchilada sauce into the bottom of a baking dish, spreading it evenly.
- Take a tortilla and place a generous spoonful of the sweet potato and black bean filling in the center. Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat this process until all tortillas are filled and lined up snugly in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-covered. Use a spoon to spread the sauce evenly.
- Pour the creamy vegan cheese on top of the enchiladas.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the enchiladas are heated through and the edges are slightly crispy.
- Once out of the oven, sprinkle some fresh cilantro over the enchiladas for a burst of freshness. If desired, serve the vegan enchiladas with some slices of ripe avocado on the side, or some hot sauce or sriracha sauce.
Nutrition
Nutrition Facts
Vegan Enchiladas with Black Beans and Sweet Potato
Amount per Serving
Calories
314
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
455
mg
20
%
Potassium
449
mg
13
%
Carbohydrates
45
g
15
%
Fiber
9
g
38
%
Sugar
7
g
8
%
Protein
12
g
24
%
Vitamin A
3880
IU
78
%
Vitamin C
15
mg
18
%
Calcium
118
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!