Are you looking for a hearty and delicious vegan meal? Look no further than these sweet potato black bean enchiladas! Filled with fiber and protein, this dish will keep you satisfied for hours.
Start by preheating your oven to 375°F. While it’s heating up, peel and dice 2 sweet potatoes. Toss them with olive oil, cumin, chili powder, and salt. Roast the sweet potatoes for 25-30 minutes, until they’re fork-tender and caramelized. While the sweet potatoes are cooking, you can make the black bean filling. Heat a tablespoon of oil in a large skillet over medium heat. Add 1 diced onion and 4 minced garlic cloves. Cook for a few minutes until the onion is translucent. Add a can of drained and rinsed black beans, 1/4 cup of vegetable broth, and a tablespoon of chili powder. Cook for a few minutes until the beans are heated through and the liquid has reduced.
Next, assemble your enchiladas. Spread a few tablespoons of enchilada sauce in the bottom of a large baking dish. Warm 8-10 corn tortillas in the microwave or on a griddle until they’re pliable. Spread a spoonful of black bean filling down the center of each tortilla. Add a spoonful of sweet potato on top. Roll the tortilla around the filling and place it seam-side down in the baking dish. Continue until all of the tortillas are filled and arranged in the dish. Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle with a cup of shredded vegan cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.
Serve your enchiladas hot with a dollop of vegan sour cream and a sprinkle of chopped cilantro. Enjoy!