Vegan Enchiladas | Black Bean and Sweet Potato Enchiladas
I’m not vegan but I do love these vegan enchiladas made with black beans and sweet potatoes. I developed this recipe several years ago. When I was first married my husband went to the grocery store and excitedly came home telling me there was a huge sale on sweet potatoes and that he had bought 25 lbs. That’s right 25 pounds of sweet potatoes. So I tried using sweet potatoes in everything I cooked for weeks and weeks. These vegan enchiladas was one of the happy discoveries that came from that challenge.
I love this recipe because it is so versatile. It is perfect to make from your vegetarian friends or for a meatless Monday. Go a step further and and make it hardcore vegan by replacing the cheese with a vegan cashew cream sauce that you can bake in the oven and make brown and bubbly just like cheese. You can get the recipe for the Vegan Cashew Cream here. If you would like to make your own Enchilada sauce you can get that recipe here.
This isn’t a traditional Enchilada recipe in many respects. One of the major distinctions is it’s a layered Casserole and not made by frying the the tortillas and then rolling them. I prefer this method for a few reasons. First it’s easier and faster. Second, I’m m ale to skip the extra oil and mess of frying.
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Vegan Black Bean and Sweet Potato Enchiladas
- 3-4 sweet potatoes
- 15 oz jar of enchilada sauce
- 1 package corn tortillas
- 1 can of black beans
- Taco Seasoning
- Olive or Avocado Oil
- For topping:
- Or Vegan Cream Sauce
- Pre heat the oven to 375
- Step 1: Peel the sweet potatoes and cut the sweet potatoes into 1 inch pieces. Lay them on a baking sheet lined with parchment and drizzle with avocado oil and sprinkle with salt and taco seasoning. Toss potato pieces to make sure they are well coated in the oil. It’s really important they all be coated or they will cook into hard rock like pieces. Bake them in the oven for 15-20 mins till they are tender and can be pierced easily with a fork
- Step 2: Open a can of black beans and rinse. Chop Cilantro. Heat Enchilada Sauce in a sauce pan till warm.
- Step 3: Prepare to layer the dish. First pour a layer of sauce in your casserole and use the back of a spoon to cover the bottom of the pan.
- Next add a layer of tortillas. It you need to tear the tortillas to over the pan completely that’s perfectly fine.
- Now it’s time to add the filling. Sprinkle half the sweet potatoes, then half the beans and sprinkle the cilantro. Now sprinkle a liberal dash of salt. Drizzle more sauce.
- I’m always driven to over fill this dish, but I have learned to use restraint. It might look sparse with it will work out in the end.
- After the filling layer you add another layer of tortillas and repeat once more. After all the filling is used, add one final layer or tortillas and cover with sauce. At this point you can add a layer of cheese or pour on your cashew cream.
- Bake at 375 for 20-30 mins till brown and bubbly.
- Allow to cook for a few minutes before cutting and serve with fresh cilantro and avocado slices. If you’re not avoiding dairy, sour cream complements this dish really well.
© 2020 This recipe is prepared by Bonvivantfoodandwine.com