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Vegan Sweet Potato and Black Bean Enchiladas GF

Vegan Sweet Potato and Black Bean Enchiladas (GF)

  • Author: Simple Vegan Blog
  • Prep: 5 mins
  • Cook: 40 mins
  • Total: 45 mins
  • 2 1x
  • Main Dish
  • Vegan, Mexican

Servings 2 1x

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To make these vegan sweet potato and black bean enchiladas you don’t need to buy expensive products, all the ingredients are cheap and really easy to get.

Ingredients

  • Extra virgin olive oil
  • 2 cloves of garlic
  • 1/2 onion
  • 1/4 cup red bell pepper (40 g)
  • 1/4 cup corn kernels (40 g)
  • 1/2 cup cooked black beans (100 g)
  • 1/2 cooked sweet potato
  • 2 cups enchilada sauce (520 g)
  • 1/8 tsp cayenne powder
  • 1 tsp ground cumin
  • 1 tsp coriander powder (optional)
  • Juice of 1/2 lime (or lemon)
  • 4 tortillas
  • 5.3 ounces or 150 grams vegan cheese slices (optional)

Instructions

  1. Preheat the oven at 390 º F or 200 º C.
  2. Heat olive oil in a skillet and add the chopped garlic and onion. Cook for 5 minutes.
  3. Add the chopped red pepper and the corn kernels. Cook for another 5 minutes.
  4. Add the cooked beans, the diced cooked sweet potato, 1 cup enchilada sauce (260g), the spices (cayenne powder, ground cumin and coriander powder) and the lime juice. Cook for 5 to 10 minutes.
  5. I’ve cooked the beans in plenty boiling water for 1 hour. I steamed the sweet potato, but you can also bake or boil them until it’s soft.
  6. Add 1/4 cup enchilada sauce (130 g) to the bottom of a baking dish.
  7. Place about 2 or 3 tablespoons of the filling in each tortilla, add some cheese, roll up, and place seam side down in the baking dish; repeat this step with the other tortillas.
  8. Pour 1/4 cup enchilada sauce (130 g) over the enchiladas and add the remaining cheese on top.
  9. Bake for about 20 minutes.

Nutrition

  • Serving Size: 2 enchiladas (excluding the cheese)
  • Calories: 550
  • Sugar: 15.6 g
  • Sodium: 902 mg
  • Fat: 15.2 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 90.8 g
  • Fiber: 18.8 g
  • Protein: 20.3 g