Vegan Sweet Potato Black Bean Enchiladas
Ingredients
The filling
-
½
cup
raw cashews, soaked
-
¾
cup
salsa
-
1
piece
bell pepper, chopped
-
1
15 oz can
black beans, drained and rinsed
-
1
tsp
salt
-
½
tsp
cumin
-
¼
tsp
cayenne
-
3
leaves
kale, de-stemmed and torn into pieces
-
1
small
sweet potato (baked or microwaved)
-
2
tbsp
nutritional yeast (optional)
The tortillas and sauce
-
12
pieces
corn tortillas
-
1
8 oz package
enchilada sauce
-
to taste
cubed avocado and salsa, for serving
Instructions
- Prepare the sweet potato by piercing it with a fork and baking at 400°F for one hour or until soft. Soak the cashews in warm water.
- Preheat the oven to 350°F. Drain the cashews and blend them with salsa and bell pepper until smooth. Add black beans, salt, cumin, and cayenne, processing until fairly smooth. Stir in the torn kale until it is broken down.
- Transfer the mixture to a bowl and mix in the sweet potato and nutritional yeast.
- Pour enough enchilada sauce to cover the bottom of a 13x9 pan. Fill the tortillas with the mixture, fold them, and place seam-side down in the pan. If the tortillas break, heat them in the microwave for 15 seconds.
- Cover the enchiladas with the remaining enchilada sauce and bake for 30 minutes. Serve with avocado and extra salsa.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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