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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.
Course Dinner, Main Course
Cuisine Mexican, Vegan
Keyword Dairy-Free, Gluten-Free, Healthy, One-Pot
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

  1. Cook veggies and garlic in 1-2 tbs of olive oil in medium skillet or shallow pot over a medium heat for 10 minutes.
  2. 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.
  3. 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 9x13 baking dish for the enchiladas, and have tongs or a spatula at the ready to cook the tortillas.
  4. Remove your filling from the heat, and place on a hot pad near your assembly area.
  5. 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.
  6. 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.
  7. 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!
  8. Pour remaining sauce evenly over the enchiladas, and bake for 20-25 minutes.
  9. 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