Description
A comforting, plant-based dinner featuring roasted sweet potatoes, black beans, and homemade enchilada sauce wrapped in corn tortillas, topped with vegan cheese and fresh garnishes.
Ingredients
Scale
- 2 large sweet potatoes (about 600g), peeled and diced into ½-inch cubes
- 2 cans (15oz each) black beans, drained and rinsed
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 12 small (6-inch) corn tortillas
- 2 cups enchilada sauce (homemade or store-bought vegan variety)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- 1½ cups vegan cheese, shredded
- ½ cup fresh cilantro, chopped
- 1 ripe avocado, sliced
- Lime wedges, for serving
- Vegan sour cream, optional
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes and roast on a sheet pan for 25-30 minutes until tender. Cool, peel, and dice into ½-inch cubes.
- While potatoes roast, make the sauce: Heat 1 tbsp olive oil in a saucepan over medium heat. Sauté 1 diced onion for 3 minutes. Add 2 cloves minced garlic, 1 tbsp chili powder, 1 tsp cumin, and ½ tsp smoked paprika; cook for 1 minute. Add 1 can (15oz) tomato sauce, 1 cup vegetable broth, and 1 tsp oregano. Simmer for 5 minutes. Season with salt and pepper.
- In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sauté diced red onion for 3 minutes until translucent. Add 3 cloves minced garlic and cook for 30 seconds. Add roasted sweet potatoes and black beans. Sprinkle with 1 tsp cumin, ½ tsp smoked paprika, ¼ tsp cayenne, and salt. Toss and cook for 2 minutes until heated through.
- Warm tortillas by microwaving a stack of 6 on a damp paper towel for 30 seconds or wrapping in foil and heating in the oven for 5 minutes.
- Spread ½ cup of sauce in the bottom of a 13×9 inch baking dish. Fill each tortilla with ½ cup of filling and a sprinkle of vegan cheese, roll up, and place seam-side down in the dish. Repeat to make 6 enchiladas.
- Pour remaining sauce over the enchiladas and sprinkle with remaining vegan cheese.
- Cover with foil and bake at 375°F (190°C) for 15 minutes. Remove foil and bake for another 5 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.
- Garnish with fresh cilantro, sliced avocado, and lime wedges. Serve immediately.
Notes
Roast sweet potatoes until caramelized for best flavor. Warm tortillas to prevent cracking. Use low-sodium beans and rinse well. Can be assembled up to 24 hours ahead and refrigerated before baking. Freezes well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada with top
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 52
- Fiber: 10
- Protein: 12
Keywords: vegan, plant-based, sweet potato, black bean, enchiladas, gluten-free, dairy-free, comfort food, meal prep, easy dinner