If you’re looking for a vibrant and fulfilling meal that’s both comforting and healthy, these Vegan Sweet Potato and Black Bean Enchiladas are just what you need. Packed with flavor and nutrition, they make the perfect dish for any day of the week. Plus, they’re easy to prepare and can please both vegans and meat-lovers alike!
Enchiladas are a classic Mexican dish, and this recipe gives it a delightful twist with roasted sweet potatoes and hearty black beans. You’ll love the creamy texture and the delicious blend of spices that complement the sweetness of the potatoes, creating a harmonious balance in every bite.
Whether you’re hosting a dinner party or just cooking for yourself, this Vegan Sweet Potato and Black Bean Enchiladas recipe is guaranteed to impress. Pair it with a fresh salad or some guacamole for a complete meal that satisfies.
Delicious and Healthy Vegan Sweet Potato and Black Bean Enchiladas
These enchiladas are filled with tender roasted sweet potatoes and protein-packed black beans, making them rich in flavor and nutrition. Topped with a zesty enchilada sauce and a sprinkle of fresh cilantro, they offer a delightful taste experience that’s both satisfying and wholesome.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 8 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 25 minutes, or until tender and slightly caramelized.
- Sauté the Filling: In a large pan, sauté the chopped onion and minced garlic until translucent. Add the roasted sweet potatoes, black beans, cumin, chili powder, and additional salt and pepper to taste. Mix well and cook for a few more minutes until heated through.
- Assemble the Enchiladas: Spread a little enchilada sauce on the bottom of a baking dish. Take a tortilla, spoon some of the sweet potato and black bean mixture into the center, roll it up, and place it seam-side down in the dish. Repeat with the remaining tortillas.
- Add Sauce and Bake: Pour the remaining enchilada sauce over the top of the rolled tortillas. Bake in the preheated oven for about 20 minutes until bubbly.
- Serve: Garnish the enchiladas with fresh cilantro and serve with lime wedges on the side.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4
- Calories: 320kcal
- Fat: 5g
- Protein: 12g
- Carbohydrates: 60g
