Black Bean and Sweet Potato Enchiladas

Time: 50 minutes

Serves: 4-6

INGREDIENTS

2 medium to large sweet potatoes (around 650g), peeled and cubed

1 red onion, finely chopped

4 garlic cloves, minced

1 can (400g) black beans, drained and rinsed

1 teaspoon ground cumin

1 tablespoon smoked paprika

A pinch of chili powder (add more for extra heat)

2½ cups (500ml) enchilada sauce

8 medium tortillas (flour or corn)

1¼ cups (120g) grated vegan cheddar cheese

Olive oil, salt, and pepper to taste 

INSTRUCTIONS

Preheat your oven to 180°C (350°F).

Toss the cubed sweet potatoes with a drizzle of olive oil, salt, and pepper.

Spread them on a baking tray and roast for 20–25 minutes, or until soft and lightly browned.

Heat 1 tablespoon of oil in a skillet over medium heat.

Add the chopped onion and cook for a few minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Add the black beans, cumin, smoked paprika, and chili powder.

Stir well and cook for about 30 seconds to blend the flavors.

Pour in 1 cup (200ml) of enchilada sauce and the roasted sweet potatoes.

Mix well, season to taste, then remove from heat.

Warm the tortillas for about 20–30 seconds so they’re easier to roll.

Spread a few spoonfuls of enchilada sauce over the base of a large baking dish.

Place 2 tablespoons of the filling and a sprinkle of vegan cheese into each tortilla.

Roll them up and place seam-side down in the dish. Repeat until all tortillas are filled.

Pour the remaining enchilada sauce over the rolled tortillas, spreading evenly but leaving the edges uncovered if you like them crispy.

Sprinkle the rest of the cheese on top.

Bake for 20–25 minutes, or until the sauce is bubbling and the cheese is melted.

Let cool slightly, then serve warm. Enjoy your flavorful sweet potato and black bean enchiladas!

NUTRITION INFORMATION

Per serving:

Calories: 854

Total Fat: 30 g

Saturated Fat: 10 g

Trans Fat: 0 g

Unsaturated Fat: 17 g

Sodium: 1495 mg

Carbohydrates: 124 g

Fiber: 16 g

Sugar: 16 g

Protein: 27g