Vegan Enchiladas with Black Beans and Sweet Potatoes
Serves 6
40 mins prep
20 mins cook
60 mins total
Lip-smacking Vegan Enchiladas are easy to make, delicious, and a real crowd-pleaser. Each enchilada is filled with sweet potatoes, onions, bell peppers, fire-roasted tomatoes, black beans, spices, and they are topped with a 5 minute homemade enchilada sauce!
For the Filling:
For the Sauce:
For the Enchiladas:
Make Sauce:
Bring all ingredients for the sauce to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat.
Make Filling:
Saute olive oil, garlic, onion, and red pepper in a large pan until cooked through - about 5 minutes. While that is cooking, dice your sweet potato.
To the pan, add the sweet potatoes, tomatoes, salsa, broth, cumin, and chili powder - bring to a boil. Reduce to simmer and let cook, covered for ~20 minutes -- until the sweet potatoes are soft.
Mash the potato mixture with a potato masher - but leave slightly chunky. Add in the black beans and cook 5 minutes.
To Assemble:
Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with cooking spray. Spread 1/2 cup of sauce at the bottom of the dish. Then fill each tortilla with the sweet potato mixture.
Assembly: Roll the tortillas, and pack close together seam-side down in baking dish. Top with remaining sauce.
Bake at 350 degrees for 15 minutes. Top with green onions and olives, serve, and enjoy!
