Description
A flavorful and comforting plant-based version of the classic Mexican dish, featuring black beans, sweet potatoes, and a zesty homemade sauce.
Ingredients
12 corn tortillas
2 cups red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 large sweet potato, peeled and diced
1 cup frozen corn
1 small onion, diced
1 cup vegan shredded cheddar or mozzarella
1 tsp chili powder
1/2 tsp cumin
Fresh cilantro and avocado for garnish
Instructions
Step 1: Preheat oven to 375°F and grease a 9x13 baking dish.
Step 2: Sauté the onion and sweet potato in a skillet until tender, about 8-10 minutes.
Step 3: Mix in the black beans, corn, chili powder, and cumin. Add 1/2 cup of enchilada sauce to moisten the mixture.
Step 4: Briefly warm tortillas in a skillet until pliable.
Step 5: Fill each tortilla with the bean mixture, roll tightly, and place in the baking dish.
Step 6: Pour remaining sauce over the rolls and top with vegan cheese.
Step 7: Bake for 20 minutes or until the cheese is melted and sauce is bubbling.
Notes
Add some chipotle peppers in adobo sauce to the filling for an extra smoky kick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
