Sweet Potato & Black Bean Enchiladas
Hello & Happy Monday!!
One of the first recipes I explored was sweet potato and black bean enchiladas! For myself I had never experienced sweet potatoes in a Spanish food concept and was intrigued by how the flavors would blend together. As I imagined, it blended seamlessly when coats with spices and added a hint of sweet, which I love to do with story dishes!
Let me first start by saying I never was an “enchilada” person even before my “plant based” days. They never looked appetizing and always appeared soggy to me lol.
Soggy tacos?! No thanks!
However, if done right, homemade enchiladas can be quite the dish and not even put a dent in your pocket! Nutrient dense with accessible and affordable ingredients, I’m always game!
what I love about this dish is, everything. Accessible, affordable, sweet, savory, nutrient dense, effortless, homemade enchilada sauce is amazing and this dish can be made in bulk to enjoy throughout the week!
If you’re looking to explore the many more uses of sweet potatoes or simply love a good enchilada, you have to try my recipe for vegan Sweet Potato and Black Bean Enchiladas!
What I love about this recipe:
- Its easy!
- Lots of steps, but can be made in bulk!
- Looks gorgeous!
- So filling!
- So many flavors.
- Homemade enchilada sauce with the adobo peppers is magical and could be made in bulk to go with even tofu eggs.
- Most importantly, SO. AFFORDABLE.
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 1 white onion
- 1 clove garlic
- 15 oz. can black beans
- 1 jalapeno, minced
- 1/2 red onion
- 1 red pepper
- 2-3 sweet potatoes washed/peeled/chopped
- 1/2 tsp cumin
- 1/2 tsp chili powder
- salt and pepper
- 2 tsp. cumin
- 2 tsp. smoked paprika
- 2 tsp chili powder
- Salt to taste
- 3 cups organic low sodium vegetable broth
- 1/4 cup tomato paste
- 1/4 cup all purpose flour
- 3 minced chilis in adobo sauce
- 2 Tbsp. olive oil
- 2 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- Salt/pepper to taste
- 6 large tortillas
- 1 avocado garnish
- Wash and slice potatoes, coat in olive oil and spices, bake on 425 for 30 minutes or until crisp. you can throw the sliced red onion and bell pepper in the oven as well to roast, or if you have a grill, throw them on for 5 minutes or until charred a bit as it adds a smokey flavor.
- In a large skillet over medium heat, saute diced onion and minced garlic, and jalapeño, (top w/sea salt) for about 8 minutes.
- When onions are tender, reduce heat and add cumin, paprika, chile powder, and add rinsed black beans.
- Combine, heat for 4-5 minutes then set aside.
- Prepare the enchilada sauce. Enchilada Sauce:
- In a bowl combine the flour with seasoning
- Heat olive oil in a small saucepan over medium-high heat. Add tomato paste and sliced chilis in adobo sauce, blend with a whisk and cook for 2 minutes.
- Add the flour mixture and cook for 2 minutes, continue whisking and gradually stir in the vegetable broth, consistently continue to whisk to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Use immediately or refrigerate in an air-tight container for up to two weeks.
- Preheat oven to 350. In a glass dish cover the bottom with a layer of enchilada sauce.
- Lay out tortillas and distribute bean and onion mixture, sweet potatoes in the center of tortillas. Roll up, tucking in both ends or simply wrap them like mine if you use small tortillas. and use toothpicks to keep the wrap together while it bakes
- Place in baking dish and top with remaining sauce.Bake for about 25 minutes. Top with additional beans fresh cilantro, avocado,
Skip the enchilada sauce at the bottom of the dish to be able to enjoy them throughout the week! (they will get soggy if you do)