Are you ready to tantalize your taste buds with a burst of flavor that’s both wholesome and satisfying? Dive into the delightful world of Vegan Sweet Potato and Black Bean Enchiladas! This vibrant dish is not only a feast for the eyes but also a nourishing meal that’s perfect for any occasion. With just 45 minutes from prep to plate, you can impress your family and friends with a dish that’s packed with nutrients and bursting with flavor. Trust us, these enchiladas will have everyone asking for seconds—so let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 cup enchilada sauce
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Peel and dice the sweet potatoes into small, uniform cubes (approximately 1/2 inch pieces) to ensure even roasting.
- Spread sweet potato cubes on the prepared baking sheet, drizzle with olive oil, and sprinkle with cumin and chili powder. Toss to coat evenly.
- Roast sweet potatoes in the preheated oven for 20-25 minutes, stirring once halfway through, until they are tender and slightly caramelized.
- While sweet potatoes are roasting, drain and rinse the black beans thoroughly.
- In a large mixing bowl, combine the roasted sweet potatoes and black beans. Gently mix to distribute ingredients evenly.
- Warm the corn tortillas briefly in a skillet or microwave to make them more pliable and prevent cracking.
- Fill each tortilla with the sweet potato and black bean mixture, rolling tightly and placing seam-side down in a baking dish.
- Pour enchilada sauce evenly over the rolled enchiladas, ensuring complete coverage.
- Bake in the oven for 15-20 minutes until the sauce is bubbly and the edges of the tortillas are slightly crisp.
- Remove from oven and let cool for 5 minutes before serving.
- Garnish with fresh chopped cilantro and serve hot.
Tips
- Perfectly Roasted Sweet Potatoes: To achieve that caramelized texture, make sure to cut your sweet potatoes into uniform 1/2 inch pieces. This ensures even roasting and enhances their natural sweetness.
- Spice it Up: Feel free to adjust the cumin and chili powder according to your taste preferences. Adding a pinch of smoked paprika can also give your enchiladas an extra depth of flavor.
- Tortilla Warm-Up: Warming the corn tortillas is crucial! It makes them pliable and prevents cracking when you roll them. A quick 30 seconds in the microwave or a few minutes in a skillet will do the trick.
- Sauce Coverage: When pouring the enchilada sauce over the rolled tortillas, make sure to cover them completely. This not only adds flavor but also keeps the tortillas moist during baking.
- Garnish for Freshness: Don’t skip the fresh cilantro garnish! It adds a pop of color and a refreshing taste that elevates your dish to a whole new level.
Nutrition Facts
Calories: 195kcal
Carbohydrates: 40g
Protein: 7g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
