Baked Sweet Potato and Black Bean Enchiladas - Vegan

The Southwestern Sweet Potato & Black Bean Enchiladas bring together the rich, earthy flavors of roasted sweet potatoes and hearty black beans, wrapped in soft corn tortillas and bathed in a zesty enchilada sauce. This dish is not just a feast for the eyes with its vibrant colors, but also a delightful treat for your taste buds with its blend of spices and textures.

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Temps de préparation 20

Temps de cuisson 30

Temps total 50

Type de plat Main Course

Cuisine Mexican

Portions servings

Calories 320 kcal

Ingrédients

2 large sweet potatoes, peeled and diced

1 tablespoon olive oil

1 medium red onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can corn, drained

1/2 cup chopped fresh cilantro

2 cups enchilada sauce

10 small small corn tortillas

1 cup shredded vegan cheese (optional)

Lime wedges (for serving)

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized.
While the sweet potatoes are roasting, heat a skillet over medium heat. Add the red onion and sauté until softened, about 5 minutes.
Add the minced garlic, cumin, smoked paprika, and chili powder. Sauté for another 2 minutes until fragrant.
In a large mixing bowl, combine the roasted sweet potatoes, sautéed onion mixture, black beans, corn, and cilantro. Mix well.
Reduce the oven temperature to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Fill each tortilla with a generous portion of the sweet potato and black bean mixture. Roll up and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly. If using, sprinkle the shredded vegan cheese over the top.
Bake for 20-25 minutes, until heated through and the sauce is bubbly.
Serve hot with lime wedges on the side.

Nutrition (per 100g)

Keyword black beans, comforting, delicious, easy recipe, enchiladas, family friendly, flavor explosion, gluten-free, healthy, hearty dinner, homemade, Mexican cuisine, nutritious, plant-based, simple ingredients, sweet potato, vegan meal, vegetable-packed, vibrant

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Baked Sweet Potato and Black Bean Enchiladas – Vegan