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.
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
For the enchiladas
For the enchilada sauce
Serving Size: 2 enchiladas
Amount Per Serving: Calories: 463Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1275mgCarbohydrates: 79gFiber: 18gSugar: 19gProtein: 15g
Sara | Belly Rumbles says
Such a great vegetarian mid week meal.
Do these freeze well?