This vegan sweet potato and black bean enchilada recipe is a healthy and flavorful version of the classic Mexican dish. The recipe involves cooking sweet potato, black beans, onion, garlic, and spices on a skillet before stuffing the filling into corn tortillas with enchilada sauce and vegan shredded cheese. The enchiladas are baked in the oven and served hot with optional cilantro garnish. The dish is easy to customize with favorite toppings, making it a perfect cozy night in or family dinner meal option.

Vegan Sweet Potato and Black Bean Enchiladas: A Flavorful Mexican Dish

Introduction

Enchiladas are a classic Mexican dish that can satisfy anyone’s cravings for Mexican flavors. This vegan version uses sweet potato and black beans as the filling, making it a healthy and delicious meal that is perfect for a cozy night in or a family dinner.

Ingredients

• 1 large sweet potato
• 1 can black beans (15.5 oz)
• 1 red onion
• 1 red bell pepper
• 3 cloves garlic
• 2 Tbsp. olive oil
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1/2 tsp. salt
• 8 corn tortillas
• 1 can enchilada sauce (16 oz)
• 1/2 cup vegan shredded cheese
• Fresh cilantro (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Peel and dice the sweet potato into small pieces.
3. Chop the onion and bell pepper, and mince the garlic.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the sweet potato, onion, and bell pepper to the skillet, stirring frequently for about 5 minutes or until the vegetables start to soften.
6. Add the garlic, chili powder, cumin, smoked paprika, and salt to the skillet. Stir the vegetables until they are evenly coated in the spices.
7. Drain and rinse the black beans, and add them to the skillet. Stir to combine.
8. Let the mixture cook for another 5 minutes or until the sweet potatoes are tender and the beans are heated through.
9. Warm the corn tortillas in the microwave or on a skillet.
10. Spread a spoonful of enchilada sauce over each tortilla.
11. Add a generous amount of the sweet potato and black bean mixture to each tortilla, and roll it up tightly.
12. Place the enchiladas seam-side down in a baking dish. Pour the remaining enchilada sauce over the top of each enchilada.
13. Sprinkle shredded cheese over each enchilada, and cover the dish with foil.
14. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
15. Garnish with fresh cilantro (optional), and serve hot.

Conclusion

These vegan sweet potato and black bean enchiladas are the perfect balance of sweet, spicy, and savory. The combination of the soft sweet potatoes, hearty black beans, and flavorful spices makes for a satisfying meal that anyone can enjoy. Plus, it’s easy to customize by adding your favorite toppings, such as avocado or salsa. So, gather your ingredients and get ready to make a delicious Mexican-inspired meal that will impress your taste buds.