#SusanCooksVegan: Easy Black Bean & Sweet Potato Enchiladas

Enjoy this recipe for delicious and comforting Easy Black Bean & Sweet Potato Enchiladas! Soft, sauce-soaked tortillas topped with creamy nacho cheese, Mexican spiced fillings. This vibrant coloured vegan dish serves four, and is 471 calories per serving. On an evening when everyone is hungry and wants something fun, this recipe is an excellent choice.

Easy Black Bean & Sweet Potato Enchiladas

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
4 servings / 471 Calories

This recipe will create 8 individual enchiladas. Try adding switching out the ingredients and adding different vegetables like corn, broccoli, cauliflower, carrots. Try adding a veggie ground for a heartier dish, just be sure to not pack them too full. You’ll want to leave room for the ingredients to cook and mix into one another. You can also create a batch to be half and half – mix up the ingredients and have fun with it!

Ingredients

For Easy Black Bean & Sweet Potato Enchiladas:

Sweet potato
Cooked black beans
Sweet bell pepper
Vegetable oil
Chilli powder
Can of chopped tomatoes
Vegan cheese OR vegan nacho cheese sauce (optional)
Soft tortilla wraps
Cilantro to garnish (optional)
Salt and pepper to season

Instructions / Easy Black Bean & Sweet Potato Enchiladas

Firstly, preheat the oven to 350F and line a large rectangular baking dish with parchment paper.

• Heat oil in a large frying pan, add the sweet potatoes and cook for 3 minutes, stirring occasionally.
• Add the diced sweet pepper and cook for 2-3 minutes or until the pepper has softened.
• Stir through the chilli powder and add black beans and canned chopped tomatoes.
• Bring to a boil then simmer for 15 minutes until the sweet potato has begun to soften. Season with salt and pepper.
• Remove the frying pan from the heat and spoon out 4-6 tbsp of tomato sauce (without any vegetables in it) and set aside.
• Lay a tortilla on a clean flat surface and add about ½ cup of the hot filling in a line across the center. Roll the top and bottom edges to form a closed wrap. Place in the baking dish. Repeat for all of the wraps, pushing each one close to the next so it appears packed.
• Drizzle with saved tomato sauce and nacho cheese sauce (optional) in the middle of the enchiladas and bake in the oven for 25-30 minutes or until the edges are golden brown.
• Finish with a garnish with cilantro (optional)

Serve as is or with a side of vegan sour cream and hot sauce.

For more plant-based recipes from Susan Pratt and SusanCooksVegan recipe collection, click the link in her bio below!