Vegan Enchiladas with Black Beans and Sweet Potatoes
Is there anything better than a bubbling pan of vegan enchiladas covered in a smoky sauce? I fill these vegan enchiladas with creamy sweet potatoes, nutritious black beans, fire roasted tomatoes, and warm spices, then bake everything until the tortillas soften and the sauce thickens. This satisfying Mexican dinner comes together in just 1 hour and gives you all the comforting flavors of takeout with none of the guilt.
What you need
tsp olive oil
sweet potato, diced
yellow onion, diced
red pepper, diced
oz fire roasted tomatoes, 1 can
cup salsa
clove garlic, minced
oz black beans, 1 can
cup vegetable broth
tsp ground cumin
tsp chili powder
tsp salt, more or less to taste
oz tomato sauce, 1 can
tsp chipotle chili powder, optional
tsp garlic powder
tsp onion powder
tsp dried oregano
corn tortilla, warmed
tbsp olive, for topping
Instructions
Make Sauce: 2 Bring all ingredients for the sauce to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Make Filling: 5 Saute olive oil, garlic, onion, and red pepper in a large pan until cooked through - about 5 minutes. While that is cooking, dice your sweet potato. 6 To the pan, add the sweet potatoes, tomatoes, salsa, broth, cumin, and chili powder - bring to a boil. Reduce to simmer and let cook, covered for ~20 minutes -- until the sweet potatoes are soft. 7 Mash the potato mixture with a potato masher - but leave slightly chunky. Add in the black beans and cook 5 minutes. To Assemble: 10 Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with cooking spray. Spread 1/2 cup of sauce at the bottom of the dish. Then fill each tortilla with the sweet potato mixture. 11 Assembly: Roll the tortillas, and pack close together seam-side down in baking dish. Top with remaining sauce. 12 Bake at 350 degrees for 15 minutes. Top with green onions and olives, serve, and enjoy!View original recipe
