Vegan Sweet Potato and Black Bean Enchiladas - Vegan
Dive into the flavors of autumn with our Vegan Sweet Potato and Black Bean Enchiladas. This dish is a perfect marriage of roasted sweet potatoes, hearty black beans, and fresh corn, all wrapped in soft corn tortillas and topped with a flavorful enchilada sauce. Each enchilada bursts with vibrant, comforting flavors that will delight your taste buds while providing a wholesome, nutritious meal.
Ingrédients
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can black beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup enchilada sauce
- 8 small small corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1 avocado, avocado, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, lime, cut into wedges
- 1/4 cup vegan cheese, optional
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss the diced sweet potato with olive oil, ground cumin, smoked paprika, salt, and pepper.
- Spread the sweet potato in a single layer on a baking sheet and roast for 20-25 minutes until tender.
- In a mixing bowl, combine the roasted sweet potato, black beans, red onion, and corn.
- Warm the tortillas in a microwave or on a skillet to make them pliable.
- Spread a small spoonful of enchilada sauce on each tortilla, then fill with the sweet potato and bean mixture.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top, and sprinkle with vegan cheese if using.
- Bake in the oven for 15-20 minutes until heated through and cheese is melted.
- Garnish with chopped cilantro and avocado slices. Serve with lime wedges on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 55g | Protéines: 10g | Fat: 12g | Sucre: 8g
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