Description
Corn tortillas filled with a sweet potato and black bean mixture, covered in enchilada sauce, and baked until golden brown.
Cuisine: MexicanServings: 4
Ingredients
- 2 large sweet potatoes (about 600 g), peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 ounces) black beans, rinsed and drained
- Salt and pepper to taste
- 8 corn tortillas
- 1 jar (16 ounces) red enchilada sauce
- 1/2 cup shredded vegan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- While potatoes are roasting, heat olive oil in a skillet over medium heat. Add onion and cook until softened.
- Add garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute.
- Stir in black beans and cooked sweet potatoes. Cook until heated through.
- Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
- Fill each tortilla with sweet potato and black bean mixture. Roll up and arrange in baking dish.
- Pour remaining enchilada sauce over tortillas and sprinkle with vegan cheese.
- Bake for 15-20 minutes, or until heated through and cheese is melted.
Suggested Drinks
Paloma: The refreshing grapefruit and tequila flavors of the Paloma balance the richness of the enchiladas and complement the smoky spices.Mexican Red Blend: A blend of Grenache, Syrah, and Tempranillo, this red wine offers a fruity and spicy complexity that pairs well with the enchilada flavors.