Vegan Sweet Potato & Black Bean Enchiladas
Hello & Happy Tuesday!!
When I decided to pursue cooking full time, sweet potato and black bean enchiladas were one of the first recipes I produced! 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 coated with spices and had notes of lime and a hint of sweet! (It’s my secret to enhancing the flavor)
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. Who wants soggy tacos?!
However, with a few modifications homemade enchiladas can be quite the dish, nutrient packed, and not even put a dent in your pocket! Many may argue that these stray too far from the traditional enchiladas. If you would prefer a more soggy version, different tacos, smashing the filling, you’re more than welcome to modify the dish!
What I love about this dish is, everything! Accessible, affordable, sweet, savory, nutrient dense, effortless, enchilada sauce can be used for other dishes, can easily be made in bulk, the avocado cream can be used for other dishes, and this recipe is non vegan approved!
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 with avocado cream!
Why this recipe rocks:
- 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.
Eat Drink Shrink
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 1 tbsp olive oil
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika (optional)
- 1/2 large red onion (diced)
- 2 cloves garlic (minced)
- 15 oz. can black beans
- 2/3 cup pickled jalapeños (chopped)
- 2-3 sweet potatoes washed/peeled/chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 2 tbsp maple syrup
- 2 tbsp lime juice
- salt and pepper
- 2 avocados
- 1/2 cup vegan sour cream
- 10+ sprigs cilantro
- 2 tbsp lime juice
- 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
- 1 tbsp. cumin
- 1 tbsp chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- Salt/pepper to taste
- 6 large tortillas
- 1 bunch cilantro
- 1/2 red onion
- 1 avocado garnish
- Wash and slice potatoes, coat in olive oil, lime juice spices, salt/pepper, bake on 425 for 30 minutes or until soft and slightly crispy. Set aside.
- In a large skillet over medium heat, saute diced onion and minced garlic, for about 5 minutes. When onions are tender, reduce heat and add cumin, chile powder, rinsed black beans and jalapeños. Toss in the cooked sweet potatoes, set aside.
- Prepare the enchilada sauce: In a bowl combine the flour with seasonings. 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.
- Add about 1/2 cup of enchilada sauce to the sweet potatoes and black bean mixture. Preheat oven to 350. In a glass dish cover the bottom with a layer of enchilada sauce. (optional, I prefer not to as it makes enchiladas more soggy) Distribute the sweet potato mixture in the center of tortillas, top with enchilada sauce and vegan cheese. Roll up the tortilla, placing them seam side down. Top with remaining sauce. Bake for about 25 minutes. Make the avocado cream.
- Avocado crema: throw everything in a food processor, blend until smooth. Store in the fridge until ready to use!
- To serve: garnish with avocado crema, cilantro, and diced red onion.
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)