Vegan Enchiladas
Ingredients
The filling
-
2
tablespoons
coconut oil
-
1
medium
sweet potato, peeled and diced
-
½
large
purple onion, sliced or diced
-
½
teaspoon
ground black pepper
-
½
teaspoon
sea salt
-
2
tablespoons
water
-
3
cloves
garlic, minced
-
½
teaspoon
cumin
-
1
teaspoon
chili powder
-
¾ to 1
cup
cooked black beans, drained
-
1 ¾
cups
vegan mozzarella shreds
The assembly
-
6 to 8
large
tortillas
-
2
cups
enchilada sauce
-
¼
avocado
chopped for garnish
-
1
small
roma tomato, chopped for garnish
-
to taste
cilantro for garnish
-
to taste
vegan sour cream for garnish
Instructions
- Preheat the oven to 350°F (180°C) and grease a 13" x 9" casserole dish.
- In a skillet over medium heat, heat the coconut oil and add the onion and sweet potatoes, mixing to coat.
- Sprinkle ground black pepper and sea salt over the mixture and cover, cooking until the potatoes are crispy outside and cooked inside, about 8 minutes.
- Add garlic, cumin, and chili powder, stirring to combine.
- Add the black beans and cook for another 3-5 minutes.
- Optionally fry the tortillas in a bit of hot oil for a few seconds on each side, then dip them in sauce.
- Scoop the sweet potato and black bean mixture evenly among the tortillas, adding cheese and sauce before rolling tightly.
- Pour ¾ cup of enchilada sauce on the bottom of the casserole dish, add the rolled tortillas side by side, then pour the remaining sauce and cheese on top.
- Bake for 20 to 25 minutes, then let cool for 2 minutes before garnishing and serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
527
Total fat
23g
Total carbohydrates
69g
Total protein
12g
Sodium
2173mg
Cholesterol
0mg
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