The BEST Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas: Officially “Carnivore Approved.”

These deliciously satisfying vegetarian Sweet Potato & Black Bean are so good you won’t even miss the meat! {Bonus: they’re gluten-free and vegan-friendly.}

When I made these Sweet Potato & Black Bean Enchiladas for the first time a few months ago, the most surprising reaction I got from the family was, “they taste really meaty!” They didn’t mean it in the “Oh, I can taste the fake meat in this” (p.s. it doesn’t have any) sort of way either; but rather in the, “Hey, this might be vegetarian, but it still has a really satisfying body and texture” sort of way. In other words, they really liked it.

There are a couple of the other great things about this meal:

• You can prep it way ahead of time if you need to, and then just pull it from the fridge when you are ready to bake it. (Be sure to add about 15 minutes to the cooking time if it’s going into the oven cold from the fridge.)
• It makes a great potluck dish because it travels well, has a long “open-air” life, and tastes great hot or cool.
• The leftovers are amazing served with a poached or fried egg on top for breakfast.
• BEST OF ALL: It only takes about 30 minutes to prepare, start to finish, and another 30 minutes in the oven. So you can have dinner on the table in an hour, with time in between to put your feet up and watch Firefly reruns. Or whatever it is you do.

Sweet Potato & Black Bean Enchiladas

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Renée B. ♥ The Good Hearted Woman

Recipe type: Main Dish

Serves: 8-10 servings

Ingredients

• 2 Tablespoons coconut oil or olive oil
• 1 large sweet onion, chopped
• 1 large orange-fleshed sweet potato (i.e., yam) cubed ¼" (about 1 lb)
• 1 15 oz. can black beans, drained and rinsed
• 1 4 oz can chopped green chilis
• 2 cloves garlic, minced
• ¾ teaspoon cumin
• ½ teaspoon curry
• 2 teaspoons brown sugar
• 1 teaspoon kosher salt
• ¼ cup sour cream
• 24 small corn tortillas
• 3 cups enchilada sauce, divided
• 1 cup grated cheddar cheese (about 3 oz.)
• Fresh Cilantro (for garnish)

Instructions

1. In a large skillet over medium-high heat, saute chopped onion in coconut oil until translucent. Add yam and black beans and saute until tender. Add green chilis, garlic, and seasonings and cooked for 2-3 minute more.
3. Remove from heat and stir in sour cream.
4. Steam tortillas by putting them in a tortilla warmer or wrapping them in a kitchen towel and heating them on high in the microwave for about a minute.
5. Put about 2 tablespoons of filling in the middle of each tortilla and fold over. Arrange in a large casserole dish.
7. Pour about 2 cups of sauce over top and spread evenly. Sprinkle with grated cheese.
8. Bake at 350° F for 30 minutes or until cheese is melted and everything is bubbly.
9. Garnish with fresh cilantro and serve warm, with remaining enchilada sauce on the side.

This recipe can easily be made vegan and dairy-free simple by substituting in vegan sour cream and either leaving the cheese off the top or using vegan cheese.

3.5.3208

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