Vegan Enchiladas - Vegan
Spicy Sweet Potato and Black Bean Enchiladas are a delightful blend of hearty, nutritious ingredients, enveloped in a rich enchilada sauce. Each bite is a perfect harmony of tender sweet potatoes, earthy black beans, and fresh spinach, offering a satisfying burst of Mexican-inspired flavors.
Ingrédients
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 medium onion, chopped
- 3 clove garlic, minced
- 1 can black beans, rinsed and drained
- 10 ounces ounces fresh spinach leaves
- 10 large tortillas
- 2 cups enchilada sauce
- 1/4 cup fresh cilantro, chopped
- 1 avocado, avocado, sliced
- 1/4 cup vegan cheese, shredded (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, and salt.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- In a large skillet over medium heat, sauté the onion and garlic until translucent, about 5 minutes.
- Add the roasted sweet potatoes and black beans to the skillet, stirring to combine.
- Fold in the fresh spinach leaves, cooking until wilted.
- Warm the tortillas in a microwave or skillet, making them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
- Fill each tortilla with the sweet potato and black bean mixture, and roll them up tightly.
- Place the filled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-covered.
- Sprinkle with vegan cheese on top, if using.
- Bake in the preheated oven for 20-25 minutes, until heated through and the sauce is bubbly.
- Garnish with fresh cilantro and avocado slices before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 340kcal | Carbohydrates: 52g | Protéines: 10g | Fat: 10g | Sucre: 7g
Tried this recipe?Let us know how it was!