These vegan enchiladas are packed with flavor and hearty enough to satisfy even the hungriest “meat-eater.” Don’t believe me? Ask my husband. He and his friend John were patting their bellies last night after eating two enchiladas, telling me how good they were and how they couldn’t believe they were full from eating vegetables.
The recipe below is for a double batch. I baked one and put the other in the freezer for another night. If you only want one pan, cut the ingredients in half.
-4 large sweet potatoes
-2 T. olive oil
-2 cloves garlic
-2 roasted green chilis
(or two 4 oz. cans chopped green chiles)
-2 cans black beans, rinsed
-3 large tomatoes
(or two 14 oz. cans diced tomatoes)
-2 T. chili powder
-salt & pepper
-4 C. salsa
-16 large tortillas
-1/2 red onion
Preheat the oven to 400 degrees. Peel your sweet potatoes,
and chop them into 1-inch chunks. Spread them out on ungreased cookie sheets in a single layer. Roast in the oven for 20 minutes, tossing halfway through.
Meanwhile, prepare the rest of the ingredients.
For the beginner cooks out there, a quick how-to on prepping garlic. Take your knife, lay it on it’s side on top of the garlic clove,
and press down with your hand smashing the garlic.
2 roasted green chilis (or two 4 oz. cans chopped green chiles)
2 cans black beans, rinsed
3 large tomatoes (or two 14 oz. cans diced tomatoes)
2 T. chili powder
salt & pepper
4 C. salsa
16 large tortillas
½ red onion
Preheat the oven to 400 degrees. Peel your sweet potatoes, and chop them into 1-inch chunks. Spread them out on ungreased cookie sheets in a single layer. Roast in the oven for 20 minutes, tossing halfway through.
Meanwhile, prepare the rest of the ingredients. Chop up your garlic, red onion, green chiles and tomatoes.
After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.
In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds. Add the black beans, tomatoes, chili powder, salt and pepper.
Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.
While the filling is on the stove, prepare two 9×13 glass dishes by spraying lightly with olive oil spray, and coating the bottom with a light layer of salsa. Grab your tortillas, and set up a filling station.
Place a spoonful of filling into the middle of each tortilla, roll it up and place it seam-side down in your dish. Repeat until there are eight enchiladas per pan.
Spoon any extra filling over the top. Add 1 cup salsa and half of the chopped red onion to the top of each dish.
Bake the enchiladas for 20 minutes. (At this point I put one in the oven and one in the freezer)
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