Black Bean and Sweet Potato Enchiladas Made Easy Recipe
These delicious black bean and sweet potato enchiladas combine roasted sweet potatoes and seasoned black beans wrapped in soft tortillas, topped with vegan cheddar cheese and baked to perfection. A flavorful, easy-to-make vegan dish with smoky and spicy undertones, perfect for a comforting dinner with fresh garnishes like avocado, coriander, lime, and green chillies.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 enchiladas (serves 4) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Vegetables and Fresh Ingredients
- 2 medium-large Sweet Potatoes
- 1 Red Onion
- 4 Garlic Cloves
- 1 bunch Fresh Coriander
- 1 Avocado (optional, for garnish)
- 2 Green Chillies (optional)
- 1 Lime
Canned and Packaged Ingredients
- 1 tin Black Beans (drained)
- 2.5 cups Enchilada Sauce (ensure vegan if store-bought)
- 8 Tortilla Wraps
- 1 1/4 cups Vegan Cheddar Cheese
Spices and Seasonings
- 1 tsp Ground Cumin
- 1 tbsp Smoked Paprika
- Pinch Hot Chili Powder
- Oil (for roasting and sautéing)
- Salt and Pepper (to taste)
Instructions
- Preparation: Preheat your oven to 180°C (350°F) to ensure it will be ready when your enchiladas are assembled for a perfectly crisp bake.
- Roast Sweet Potatoes: Peel and dice the sweet potatoes into 1cm chunks. Toss them with some oil, salt, and pepper, then spread onto a baking tray. Roast in the oven for 20-25 minutes until tender and lightly browned.
- Sauté Aromatics: While potatoes roast, heat a splash of oil in a pan. Sauté the diced red onion until soft and translucent. Add minced garlic and cook until fragrant, about a minute.
- Combine Beans and Spices: Add the drained black beans to the pan along with ground cumin, smoked paprika, and a pinch of hot chili powder. Stir well and cook for 30 seconds to blend flavors.
- Mix Filling: Add the roasted sweet potato chunks and 1 cup of enchilada sauce to the pan. Stir together until well combined. Season with salt and pepper to taste, then remove from heat.
- Prepare Tortillas: Warm the tortillas in the microwave for 20-30 seconds until pliable, which prevents tearing when rolling.
- Assemble Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a large baking dish. Place about 2 tablespoons of the filling and a sprinkle of vegan cheddar cheese on each tortilla. Roll the tortillas tightly and place them seam-side down in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring full coverage. Sprinkle additional vegan cheddar on top for a melty, golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes until bubbly and golden on top, filling your kitchen with a delicious aroma.
- Serve: Garnish the enchiladas with chopped fresh coriander, slices of avocado, lime wedges, and green chillies if desired. Serve warm and enjoy!
Notes
- Roasting the sweet potatoes enhances their natural sweetness and gives a pleasant texture contrast in the filling.
- You can substitute smoked paprika with regular paprika if you prefer less smoky flavor.
- Adjust the amount of hot chili powder and green chillies to control the spiciness of the dish.
- Use vegan cheddar cheese alternatives or nutritional yeast for a lighter finish.
- Warming tortillas before filling prevents cracking when rolling.
- This recipe is naturally vegan and can be gluten-free if using gluten-free tortillas and enchilada sauce.
Keywords: Black Bean Enchiladas, Sweet Potato Enchiladas, Vegan Mexican Recipe, Easy Enchiladas, Plant-Based Dinner
