Sweet Potato and Blackbean Enchiladas

Sweet Potato and Blackbean Enchiladas

Prep Time

 

Cook Time

 

Serves

6 people

If you are in the mood for something healthy and familiar then try this unique vegan spin on traditional enchiladas that uses sweet potatoes as the filling. All natural ingredients and plenty of flavor help make this one of our favorite vegan dinner recipes.

Watch Carolyn in the kitchen as she walks step-by-step through this recipe in her latest episode of The Healthy Voyager.

Ingredients

  • For the Enchiladas:
  • 2 smashed sweet potatoes
  • 1 (15 oz.) can refried black beans
  • 1 1/2 teaspoons smoked paprika
  • 2-3 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1/8 teaspoon cumin
  • Corn or wheat tortilla
  • Chopped spinach
  • Vegan cheese
  • Salt and pepper to taste
  • For the Tomatillo Avocado Sauce:
  • 3 husked and quaretered tomatillos
  • 1/2 cup of white onion, chopped
  • 1/2 cup of cilantro, chopped
  • 2-3 minced garlic cloves
  • Juice of 1 lime
  • 2-3 avocados
  • Salt and pepper to taste

Preparation

  • 1 Preheat oven to 425 degrees.
  • 2 In a large mixing bowl, combine the sweet potatoes and black beans.
  • 3 Mix until the beans are evenly distributed.
  • 4 Once well mixed, combine the smoked paprika, garlic, onion powder, cumin, and salt and pepper into the bowl.
  • 5 Using your tortillas, add about a spoonful of potato-bean mixture as the base.
  • 6 Add spinach and cheese to fill the tortilla and roll it seam side down before placing it into a baking pan. Be careful not to overfill the tortilla.
  • 7 Bake the tortillas for eight minutes at 425 degrees.
  • 8 For the Sauce, combine the tomatillos, onions, half of the cilantro, the juice of 1 lime, all of the garlic, and a pinch of salt and pepper. Process in a blender until it reaches a smooth salsa consistency.
  • 9 Poor the mixture into a medium sized sauce pan and cook on medium to low heat to thicken the sauce to a jam like consistency. This only takes 3-5 minutes.
  • 10 Once cooled, add the remaining cilantro, and the avocados.
  • 11 Use an immersion blender or traditional blender to mix the avocados and cilantro into the mixture to create a smooth salsa consistency.
  • 12 To finish, simply top the enchiladas with your avocado tomatillo sauce and enjoy!

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