Sweet Potato Black Bean Enchiladas
Ingredients
Enchilada Filling
-
1
tablespoon
olive oil
-
1
small
red onion, chopped
-
2
cloves
garlic, minced
-
1
teaspoon
ground cumin
-
1
15 oz.
can diced tomatoes with green chilies
-
1
medium
sweet potato, peeled and cut into ½-inch pieces
-
1
teaspoon
fine sea salt
-
1
15 oz.
can black beans (reserve ¼ cup for sauce)
Enchilada Sauce
-
16
ounces
salsa
-
½
teaspoon
ground cumin
Assembly
-
8 to 10
pieces
tortillas (7-inch or similar)
-
1
batch
Vegan Nacho Cheese Sauce (optional topping)
-
½
piece
avocado (optional topping)
-
to taste
fresh cilantro (optional topping)
Instructions
- Preheat the oven to 350ºF.
- Heat olive oil in a skillet and sauté the onion until softened.
- Add garlic and cumin, stirring until fragrant.
- Add diced tomatoes, sweet potatoes, salt, and most black beans, bringing to a simmer.
- Cover and cook until sweet potatoes are tender.
- For the sauce, blend reserved black beans with salsa and cumin until smooth.
- Spread ¾ cup of sauce in a baking dish.
- Mash the filling in the skillet and warm tortillas on a skillet.
- Fill each tortilla with the filling, roll them up, and place seam-side down in the dish.
- Pour remaining sauce over the rolled tortillas and bake for 25 to 30 minutes.
- Let cool for 10 minutes before serving with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
463
Total fat
12g
Total carbohydrates
77g
Total protein
16g
Sodium
2246mg
Cholesterol
0mg
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