Plant Based Black Bean and Sweet Potato Enchiladas
Plant Based Black Bean and Sweet Potato Enchiladas
Equipment
- 2 sauce pots
- 1 Zester
Ingredients
Enchilada Sauce
- 1 15 oz tomato sauce
- 1 cup vegetable broth https://vicki-lynne.com/easy-cheap-vegetable-stock/
- 1 tbsp flour and 2 tbsp water to make a slurry for GF use cornstarch
- 2 cloves, garlic minced
- 1 small onion, diced
- 1 tsp salt
- 2 tsp chili powder
- 1.5 tsp cumin
- 1 tsp red pepper flakes
Enchilada Filling
- 1.5 cup black beans
- 1 large sweet potato, peeled and cubed
- 1 4 oz can green chilis
- 1 cup corn, frozen or can
- ¾ cup salsa
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- ½ lime, juiced
- ½ cup cilantro chopped and more for top
- 8 corn tortillas
- 2 cups shredded vegan cheddar cheese or cheese sauce https://vicki-lynne.com/vegan-oil-free-cheese-sauce/
Instructions
Enchilada sauce
- In a large pot, add a splash of water and your onions. Cook onions on medium heat until translucent, about 5 minutes. Stir in salt, chili powder, garlic and cumin and cook for 30 seconds. Add in vegetable stock, tomato sauce. Cook for about 5 minutes.
- In a small bowl make your slurry by mixing flour and water. Add to the pot and stir for 2-3 minutes, to allow it to thicken up. remove from stove and set aside.
Enchiladas
- Preheat your oven to 350 degrees F.
- In a large pot, add a splash of water and cooked diced onions for 4 minutes, then add garlic and cook for another minute. Add the sweet potato and 1/4 cup of water and add sweet potato, put lid on and lower the temperature and simmer for 15 minutes until potato are tender.
- Once the potatoes are tender add the black beans, corn and salsa, and spices. Add salt and pepper to taste. Add lime juice and cilantro.
- Use 9 x13 casserole dish. Put 1/2 cup of the sauce and spread it over the bottom.
- Take tortillas( like to to warm them up either in the microwave or on top of gas stove). Take about 1/2 cup of the filling. Roll it up and put it seem side down. Repeat until the pan is full. Spread 3/4 of the enchilada sauce to cover the enchiladas. If you using cheese spread evenly.
- Bake for 20-25 minutes. Add radish and chopped cilantro and enjoy!
As an Amazon Affiliate I earn a small amount from qualified purchases.
Tried this recipe?Let us know how it was!