Mexican

Sweet Potato and Black Bean Enchiladas

Delicious sweet potato and black bean enchiladas with homemade enchilada sauce. Easy, vegan and perfect for fall!

I get excited every fall when the sweet potatoes start appearing in the markets. As you already know I’m a total potato addict, and I equally fall victim to sweet potatoes’ gooey, sweet deliciousness. It’s the epitome of autumn and now is the time to take full advantage.

I’ve always only made one kind of enchilada: black bean and sweet potato. You could absolutely put almost anything in an enchilada and it would be good, but I always stick with what I like best. These enchiladas are so simple and flavourful with just a minimum of ingredients, why mess with a good thing? With a touch of chili powder in the sauce, these enchiladas are the perfect thing to warm you up when the temperature starts to turn a little nippy.

One of the best things about enchiladas is the sauce. Not only are the varieties of filling endless, there are also different kinds of sauce to choose from: red, green or white. Whichever kind of sauce you prefer, it’s totally worth it to make your own. I prefer a tomato-based sauce with my enchiladas, and the recipe I’ve included here is so easy that there’s really no excuse to get store-bought enchilada sauce again. Blending the sauce while the sweet potatoes are boiling won’t set you back at all and the payout in terms of flavour with the extra bonus of adjusting the heat to your liking make it even more worth your while.

Delicious sweet potato and black bean enchiladas with homemade enchilada sauce. Easy, vegan and perfect for fall!

I decided to make these sweet potato and black bean enchiladas vegan by omitting the cheese (duh) and topping them with some fresh, creamy avocado and red onion. They’re so good that you don’t even notice that the cheese is missing, but you could of course sprinkle over a cup of regular or vegan cheese should you so desire. Finally, be sure to use corn tortillas for this recipe. I happened to have blue corn tortillas in my freezer when I made this, but regular yellow corn tortillas are fine too.

Sweet Potato and Black Bean Enchiladas

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    For the enchiladas
  • 6 corn tortillas (I had blue but you can use any kind)
  • 1 large sweet potato
  • 1 large can [560 grams (20 oz) / 290 (10 oz) grams when drained] black beans, rinsed
  • 1 tablespoon olive oil
  • 1/4 of a medium onion, minced
  • 1/2 a medium green bell pepper, chopped
  • 1 clove garlic, minced
  • Half a small green chili pepper (adjust to taste), minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Juice of 1/2 a lime
  • 2 tablespoons cilantro, chopped
  • Salt and pepper to taste
  • 1/2 an avocado, chopped
  • 1/4 of a red onion, finely chopped
  • Cilantro, for garnish
  • For the enchilada sauce
  • 1 cup tomato sauce or passata
  • 5 tablespoons vegetable stock
  • 1/4 of a medium onion, roughly chopped
  • 1 clove of garlic, roughly chopped
  • 1/2 a small green chili pepper, roughly chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • Salt and pepper to taste
  1. Bring a medium pot of water to a boil. Meanwhile, peel and cut the sweet potato into equal-sized cubes. Boil the sweet potatoes until soft, drain and transfer to a large bowl. Mash with a fork, keeping some chunks intact.
  2. While the sweet potatoes boil, heat the oil in a small pan over medium heat. Add the onions and green peppers and sauté until beginning to soften. Add the garlic and green chili pepper and sauté until fragrant. Remove from heat and reserve until the sweet potatoes are ready.
  3. Prepare the enchilada sauce by combining all ingredients in a blender and pureeing until smooth. Depending on the thickness of your tomato sauce, you can transfer it to a pan over medium heat to reduce until thickened if desired.
  4. Add the black beans, onion and green pepper mixture, cumin, chili powder, lime juice, cilantro, salt and pepper to the sweet potatoes and stir to combine.
  5. Put 1/4 cup of enchilada sauce in the bottom of an oven-proof dish. In order to roll your enchiladas, you may need to warm each tortilla in a frying pan or microwave to prevent them from cracking. Fill each tortilla with the sweet potato and black bean mixture, place in your dish and pour the remaining sauce over the top. Bake in a 170°C (350°F) oven for 10 to 15 minutes until heated through.
  6. Serve garnished with fresh avocado, red onion and fresh cilantro.
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http://www.cilantroandcitronella.com/sweet-potato-and-black-bean-enchiladas/

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1 Comment

  • Reply
    Sara | Belly Rumbles
    December 16, 2015 at 1:09 am Such a great vegetarian mid week meal.
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