These vegan black bean and sweet potato enchiladas are the perfect comfort food. They’re packed with flavour and nutrients, and are easy to make. Plus, they’re freezer-friendly, so you can make a batch and have them on hand for a quick and easy meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cooked sweet potato, diced
- 1/2 cup salsa
- 1/2 cup chopped cilantro, divided
- 8-10 small soft tortillas
- For serving:
- Salsa
- Guacamole
- Plain yogurt or sour cream
- Chopped cilantro
Method
Preheat the oven to 375 degrees F.
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the cumin, chili powder, smoked paprika, and coriander and cook for 1 minute. Add the black beans, sweet potato, salsa, and half of the cilantro and cook for 5 minutes.
Place about 1/2 cup of the bean mixture in the center of each tortilla. Roll up the tortillas and place them seam-side down in a baking dish.
Bake for 15-20 minutes, or until heated through.
Serve with salsa, guacamole, yogurt or sour cream, and cilantro.
Potential changes & improvements
If you’re not a fan of cilantro, you can leave it out of the filling. You could also add some chopped green onions or diced jalapeños to the filling for a bit of extra heat.
For a gluten-free version, use corn tortillas instead of flour tortillas.
What other food it works well with
These enchiladas are great on their own, but they’d also be delicious served with a side of rice and beans or a simple green salad.
Common Mistakes
Be sure to drain and rinse the black beans before adding them to the filling. Otherwise, they’ll add too much liquid to the filling and make the enchiladas soggy.
Nutritional Information
Serving size: 1 enchilada
Calories: 210
Fat: 7 g
Saturated fat: 1 g
Unsaturated fat: 6 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 6 g
Allergens
This recipe is vegan and does not contain any common allergens.