I love this recipe so much. It is 100% vegan, but it does not taste like it at all. The combination of hearty black beans, a mix of roasted veggies, smokey spices, and a little sweatness from coconut milk cream is really something else. The other thing I like is that unless you choose to make your own enchilada sauce, this is a one pot + one dish meal, so cleanup is pretty simple. I hope you give it a try!
Black Bean & Sweet Potato Enchiladas
Two notes: First, making enchiladas is a bit messy, so make sure you wear an apron, or at least dark colored clothes in case you splash a little sauce in the process. Second, the recipe makes more filling than you need for one pan, so plan ahead and decide if you’ll refrigerate that, or make a second smaller pan of enchiladas while you’re already cooking.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Ingredients
- 12-16 corn tortillas
- 1 15 oz can black beans
- 2 bell peppers diced
- 1 small onion diced
- 1 sweet potato diced
- 1 large tomato diced
- 1-2 jalapeno or serrano peppers finely chopped
- 1/4 cup cilantro chopped
- 2 cloves garlic minced
- 2 10 oz cans red enchilada sauce spice level up to you!
- 1 5 oz can coconut cream
- 1 tbs cumin
- 1 tsp ancho chili powder
- 1/2 tbs smoked paprika
- 1/4 tsp oregano
- Dash of cinnamon
- Salt & pepper to taste
- Olive oil
- Avocado lime, and cilantro to garnish
Instructions
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Cook veggies and garlic in 1-2 tbs of olive oil in medium skillet or shallow pot over a medium heat for 10 minutes.
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Add coconut milk, 1/4 cup of enchilada sauce, cilantro, and spices to pot and continue to cook over a medium heat for another 10 minutes.
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Setup your assembly line: place 1 tsp of olive oil in a skillet over medium heat (you’ll cook the tortillas here), put enchilada sauce in a medium bowl, lighly grease a 9×13 baking dish for the enchiladas, and have tongs or a spatula at the ready to cook the tortillas.
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Remove your filling from the heat, and place on a hot pad near your assembly area.
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Start cooking your first round of 2-3 tortillas, flipping after about 30 seconds. Once they’re lightly fried on both sides, put them in your enchilada sauce. The goal here it to cover the tortillas in a thin layer of sauce so that they absorb the flavors of the sauce and become fork-tender while they bake. This process is messy and a little hot, so be prepared! It’s okay to get your hands dirty…it’s actually pretty fun.
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Remove one tortilla from the sauce, allowing the excess sauce to drip off into the bowl. Put the tortilla in your hand, scoop about 1/4 cup of filling into the tortilla, and gently fold one side of the tortilla over the filling and the other side over that so you get a little tube shape. Place the enchilada folded edes down into the baking dish.
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Repeat these steps until you’ve filled your dish with 14-18 enchiladas (depending on how full you make them). NOTE: this recipe makes a little extra filling, which you can either refrigerate and eat within a few days, freeze for later, or make into more enchiladas in a smaller 9X9 baking dish. Totally up to you!
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Pour remaining sauce evenly over the enchiladas, and bake for 20-25 minutes.
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Serve with beans and rice, and top with avocado, cilantro, lime juice, and whatever else floats your boat. Enjoy!
Modifications
Craving cheese? Top the dish with dairy or non-dairy cheese before baking, and follow the same cooking instructions
Not into spicy food? Skip the jalapeno/serrano peppers, and reduce the ancho chili powder or replace it with 1 tsp paprika