Vegan Sweet Potato Enchiladas recipe

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Ingredients

1 large sweet potato, chopped
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced, or more to taste
2 (15.5 ounce) cans black beans, drained and rinsed
1 green bell pepper, chopped
1 (16 ounce) bag frozen chopped spinach, thawed and drained
1 tablespoon lime juice, or to taste
1 teaspoon ground cumin, or more to taste
1 teaspoon cayenne pepper
salt to taste
3 cups enchilada sauce, divided
8 (8 inch) flour tortillas

Nutrition Info

405.9 calories
carbohydrate: 67.1 g
cholesterol: : -
fat: 9.6 g
fiber: 12.6 g
protein: 13.8 g
saturatedFat: 1.8 g
servingSize: -
sodium: 995.9 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 2 to 6 minutes.

  3. Heat olive oil in a skillet over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Add garlic, cook and stir until fragrant, 2 to 4 minutes. Add the steamed sweet potato, black beans, green bell pepper, spinach, lime juice, cumin, cayenne pepper, and salt. Cook until flavors blend, about 5 minutes. Add 2 cups enchilada sauce, cook until slightly absorbed, about 5 minutes more.

  4. Spoon 1 to 2 cups enchilada mixture into the bottom of a 9x13-inch baking dish and about 1 cup into each tortilla. Arrange filled tortillas in the baking dish. Pour remaining 1 cup enchilada sauce over the tortillas.

  5. Bake in the preheated oven until sauce is deep red and enchiladas are heated through, about 20 minutes.

Recipe Yield

8 enchiladas

Recipe Note

This vegan enchiladas dish is one of our favorites and finds its way onto our dinner table every week. Try serving them with guacamole on top along with rice.

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