Black Bean Sweet Potato Enchiladas

These vegan black bean sweet potato enchiladas are the perfect combination of sweet and spicy. By using jarred or canned red enchilada sauce as well as canned black beans, you save so much time with this recipe! This dinner can be prepped and ready in less than 45 minutes. The best part? It makes fantastic leftovers (if there are any!) To make this recipe gluten-free, swap the flour tortillas out for your favorite gluten-free flour or corn tortillas.

Ingredients:

1 15-oz. can Red Enchilada Sauce (I used Hatch brand)

1 15-oz. can black beans

1 large sweet potato, diced

1 4-oz. can chopped green chiles

1 Tbsp chili powder

1 tsp ground cumin

1/2 tsp salt

1 package flour tortillas (about 6 medium or 12 small. Can sub corn tortillas for gluten-free)

Optional: 1/4 cup Cotija cheese or shredded Mexican cheese (omit for vegan)

Directions:

1. Preheat oven to 375 degrees F. Dice the sweet potato into very small pieces, and lay flat on a baking pan lined with parchment paper, spraying the tops lightly with olive oil. Bake for 15-20 minutes.

2. While the sweet potato is baking, prepare the rest of the enchiladas. Pour about 1/4 of the red enchilada sauce on the bottom of a baking dish. Use just enough that it covers the entire bottom in a small layer.

3. Drain and rinse the can of black beans and green chiles in a strainer. Transfer to a mixing bowl and once the sweet potatoes are finished cooking, add the cooked sweet potatoes to the bowl of black beans and green chiles. Add chili powder, cumin, and salt and mix together.

4. Fill each tortilla one at a time with about 3 tablespoons of the black bean sweet potato mixture. I know it’s tempting, but try not to overfill your tortillas! I recommend limiting to just 3 tablespoons, which will allow you to roll the tortillas up and place seam side down into the baking dish. Repeat this step with each tortilla until your baking dish is full. Keep in mind if you use a different size baking dish, smaller or larger tortillas, that you may be able to fill with more or less than shown here. I used slightly larger tortillas, so this fit five perfectly.

5. Pour a little bit more enchilada sauce over the tops of the tortillas (I used about 1/3 of the can here). Note: I added cheese here, but if you’d like to keep this vegan, omit the cheese. Place in oven and bake for 15-20 minutes.

6. Top enchiladas with fresh avocado, sliced jalapeños, or fresh cilantro if desired. Leftovers will last up to 3 days in the fridge. Enjoy!