Easy Black Bean and Sweet Potato Enchiladas
It’s time for a fiesta with my Easy Black Bean & Sweet Potato Enchiladas! This recipe can create enough for a week or serves a family of 4 in under 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: serves 4
- Category: Sandwiches
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 large sweet potato, peeled and cut into 1inch chucks
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1 ½ cup of cooked black beans (one can)
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1 sweet bell pepper, deseeded and diced
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1 tbsp of vegetable oil
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2 tsp of chili powder
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1 796ml can of chopped tomatoes
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1/3 cup of vegan cheese OR vegan nacho cheese sauce (optional)
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8 soft tortilla wraps
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Cilantro to garnish (optional)
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Salt and pepper to season
Instructions
- Heat oil in a large fry pan, add the sweet potatoes and cook for 3 minutes, stirring occasionally.
- Add the diced sweet pepper and cook for 2-3 minutes or until the pepper has softened. Stir through the chili powder and add black beans and canned chopped tomatoes.
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Bring to a boil then simmer for 15 minutes until the sweet potato has begun to soften. Season with salt and pepper.
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Meanwhile, pre heat the oven 350F and line a large rectangular baking dish with parchment paper.
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Remove the fry pan from the heat and spoon out 4-6 tbsp of tomato sauce (without any vegetables in it) and set aside.
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Lay a tortilla on a clean flat surface and add about ½ cup of the hot filling in a line across the center. Roll the top and bottom edges to form a closed wrap. Place in the baking dish. Repeat for all of the wraps, pushing each one close to the next so it appears packed.
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Drizzle with saved tomato sauce and nacho cheese sauce (optional) of the middle of the enchiladas and bake in the oven for 25-30 minutes or until the edges are golden brown. Garnish with cilantro (optional)
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Serve as is or with a side of vegan sour cream (recipe here) and hot sauce.