Sweet Potato and Black Bean Enchiladas

Preparation 10 min Cook Time 35 min Serves 3-4     adjust servings

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium sweet potato, diced
  • 1/2 large purple onion, sliced
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoons water
  • 3 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 3/4 cup to 1 cup cooked black beans, drained
  • 1 3/4 cups sharp cheddar Cheese or vegan mozzarella shreds
  • 6 to 8 tortillas
  • 2 cups enchilada sauce
  • 1/4 avocado, chopped for garnish
  • 1 small Roma tomato chopped for garnish
  • Cilantro for garnish
  • Greek yogurt or vegan sour cream for garnish

Instructions

  1. Preheat oven to 350 degrees. Prepare a 13" x 9" casserole dish by greasing and set aside.
  2. In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
  3. Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don't burn.
  4. Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
  5. Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
  6. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
  7. Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
  8. Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
  9. Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.

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Recipe Notes

  1. This recipe is vegetarian.
  2. TO MAKE IT VEGAN You can use vegan mozzarella cheese such as this Daiya cheese, and this vegan sour cream recipe for topping.
  3. TO MAKE IT GLUTEN FREE You can use gluten free tortilla wraps like this one.
  4. HOW TO STORE I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don't recommend freezing these. You can reheat them by preheating the oven to 350 degree and reheating slightly, or in the microwave.
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