Delicious Black Bean and Sweet Potato Enchiladas Made Easy
Enjoy these Delicious Black Bean and Sweet Potato Enchiladas Made Easy! A vibrant vegan dish that’s perfect for dinner—try it tonight!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium-large sweet potatoes
- 1 red onion
- 4 garlic cloves
- 1 tin black beans
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- pinch hot chili powder
- 2.5 cups enchilada sauce
- 8 tortilla wraps
- 1 1/4 cups vegan cheddar cheese
- 1 bunch fresh coriander
- 1 avocado
- 2 green chillies
- 1 lime
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and cube the sweet potatoes, then roast them for about 20 minutes until soft.
- In a skillet, sauté diced onion until translucent, then add minced garlic until fragrant.
- In a mixing bowl, combine roasted sweet potatoes, sautéed onions and garlic, black beans, cumin, smoked paprika, and chili powder.
- Fill each tortilla with the mixture and some vegan cheese; roll tightly.
- Spread enchilada sauce on the bottom of a baking dish and place rolled tortillas seam-side down. Top with remaining sauce and vegan cheese.
- Bake for about 25 minutes until heated through.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg