Black Bean and Sweet Potato Enchiladas recipe

Vegan recipe for Black Bean and Sweet Potato Enchiladas

Ingredients

Enchilada sauce:
2 tablespoons olive oil
1 shallot or small onion, finely chopped
1 clove garlic, finely chopped
1 red chili, seeded and finely chopped (or a pinch of cayenne)
2 tablespoons chickpea flour (besan) or unbleached white flour
3 to 4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/3 cup nutritional yeast
2 medium tomatoes, finely chopped
2/3 cup tomato paste
1 1/2 cups vegetable stock
1/2 to 1 teaspoon sea salt, or to taste

Enchiladas:
1 large sweet potato (about 2 1/2 cups), scrubbed
1 tablespoon olive oil
1 small red onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 red bell pepper, seeded and chopped
2 cups cooked black beans (2/3 cup dried or 1 19 oz can)
1/2 cup cooked brown rice
2 large handfuls of spinach, roughly chopped
1/3 cup black olives, pitted and roughly chopped
juice from 1 lime (2 tablespoons)
1 teaspoon sea salt, or to taste
6 15cm corn or flour tortillas

Avocado cream sauce:
1/2 cup fresh cilantro (coriander), trimmed
1 medium avocado
3 tablespoons water, or as needed
juice from 1 lime (2 tablespoons)
1/2 teaspoon sea salt

How to
To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. When hot, toss in the shallot, garlic and chili if using and sauté for a few minutes. Stir in the flour until the vegetables are coated. Now stir in the chili powder, cumin, paprika and cayenne if using. Stir for another minute.

Add the nutritional yeast and fresh tomato, whisk the mixture, and simmer a few minutes. Stir in the tomato paste, stock and salt. Simmer for another 5 minutes or until thickened. Add a bit more stock if the sauce is too thick. It should be creamy and thick, but not watery. Set aside until it’s time to assemble the enchiladas.

To boil the sweet potato, peel and cut into small pieces and boil in enough water to cover until fork tender — about 5 to 7 minutes. Or to roast the sweet potato, preheat an oven to 400F/200C, pierce the potato a few times with a fork, and bake until fork tender — about 30 minutes. Let cool, remove the skin, and chop into small pieces.

To make the enchilada filling, heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes. Add the garlic and jalapeño and continue to saute for another few minutes. Stir in the chili powder and cumin.

Now add the red pepper, sweet potato, black beans and rice and stir well to combine. Add the spinach, a small handful at a time, and cook over medium-high heat until the spinach is wilted.

Remove the mixture from the heat and stir in the olives, 1/2 cup of the enchilada sauce, lime juice and salt.

Preheat an oven to 350F/180C. To assemble the enchiladas, grease a large 22 x 30 cm baking dish with olive oil. Spread about 1 cup of the enchilada sauce over the bottom of the dish. Scoop about 3/4 cup of the filling onto each tortilla, wrap, and place seam-side down into the dish. Top with any remaining filling and the rest of the sauce.

Bake for 20 to 25 minutes until the sauce has thickened and is a deep red colour.

While the enchiladas are baking, prepare the avocado cream sauce. In a small food processor or blender, mince the cilantro. Add the avocado, water, lime juice and salt. Process until well combined and creamy, adding more water as necessary.

To serve, individually plate the enchiladas and drizzle each with avocado cream sauce.

Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5
Recipe ID 30164

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