Vegan Sweet Potato and Black Bean Enchiladas

12 servings
1 hr 20 min

These next-level Sweet Potato and Black Bean Enchiladas are the perfect Mexican comfort food. Deliciously balanced with heat, the aromatic coriander-lime mayo, spicy mole and hearty black bean and sweet potato filling is a great option for the colder season.


I love this Mexican inspired dishes. Typically Enchiladas are made with a red enchilada sauce but this variation is definitely a strong contender to the traditional recipe. It is a recipe that you can enjoy vegan and gluten-free without feeling like you missed out. They are so delicious and are surprisingly filling too!


Other Delicious Mexican Inspired Recipes:



Vegan Sweet Potato and Black Bean Enchiladas

Recipe details

  • 12  servings
  • Prep time: 1 Hours Cook time: 20 Minutes Total time: 1 hr 20 min
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Ingredients

Mole Sauce Recipe (Vegan)

  • 1 tbsp chili powder
  • 4 Tbsp Gluten-Free all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1/2 tsp teaspoon dried oregano
  • 2 Tbsp unsweetened cocoa powder
  • 4 cups vegetable stock
  • 4 Tbsp tomato paste
  • 2 tsp sea salt

Enchiladas

  • 2 cups rice cooked
  • 1 cup vegetable broth
  • 1 tbsp cumin
  • 2 cups sweet potatoes peeled and chopped into 1/2 in. cubes
  • 2 Tbsp olive oil
  • salt and freshly ground black pepper
  • 4 garlic cloves minced
  • 1 bell pepper diced (any color you like)
  • 1/2 red onion chopped
  • 15 ounce can black beans drained and rinsed
  • 3 cups vegan cheese divided
  • Salt to taste
  • 12 large gluten-free tortillas

Coriander-Lime Sauce

  • 1 cup Coriander packed
  • 1 Lime juiced
  • 1 cup Vegan mayo

Optional toppings

  • fresh coriander Chopped (for topping)
  • Freshly ground pepper
  • Chili flakes for extra spice
  • Coriander lime sauce

Instructions

Mole sauce

In a small bowl, mix in the flour, spices and cocoa and mix till well combined.
In a medium-sized pot over medium heat, add oil and the flour/spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste and slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium and bring to a simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened. (The sauce will thicken some more as it cools.)
Remove from heat, and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two).

Enchilada Instructions

Preheat oven to 400˚F(170˚C) with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add bell pepper and sweet potatoes, and reduce heat to medium-low. Cook, stirring occasionally, for about 8 to 9 minutes until potatoes soften.
Add the cumin, cinnamon, black bean, rice and corn to the pot and cook until fragrant, about 5 minutes. Salt to taste

Assembling the Enchiladas

Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your enchiladas, spread ½ cup filling down the middle of a tortilla, then tightly roll it placing it seam side down. Repeat till baking dish is full. You should fit approximately 8-9 the rest you’ll need another baking dish.
Pour the remaining enchilada sauce, leaving the tips of the enchiladas bare. Sprinkle the shredded cheese evenly.
Bake, uncovered, on the middle rack for 20 minutes.
Remove from oven and let the enchiladas rest for 10 minutes. For serving, sprinkle chopped cilantro, cracked pepper, chili flakes and drizzle the coriander mayo all over.

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