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Sweet Potato and Black Bean Enchiladas

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Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas

These vegetarian enchiladas are packed with hearty sweet potatoes, black beans, and corn, then smothered in a homemade enchilada sauce.

4

Servings

15 min

Prep Time

45 min

Cook Time

60 min

Total Time

Courses

Cuisines


Ingredients

Enchilada Sauce

Enchiladas

Steps

Enchilada Sauce
  1. In a medium saucepan, heat the vegetable oil over medium heat.
  2. Add the flour and whisk to combine.
  3. Cook for 1-2 minutes, until the mixture is lightly browned.
  4. Add the tomato paste, chili powder, cumin, garlic powder, onion powder, and salt.
  5. Whisk in the vegetable broth and bring the mixture to a simmer.
  6. Simmer for 10-15 minutes, until the sauce has thickened.
Enchiladas
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the sweet potato, black beans, and corn.
  3. Pour 1 cup of the enchilada sauce over the mixture and stir to combine.
  4. Spread 1/2 cup of the enchilada sauce in the bottom of a 9x13 inch baking dish.
  5. Place about 1/2 cup of the sweet potato and black bean mixture onto each tortilla and roll up tightly.
  6. Place the rolled enchiladas seam-side down into the baking dish.
  7. Pour the remaining enchilada sauce over the top of the enchiladas.
  8. Sprinkle the shredded cheese over the top of the enchiladas.
  9. Bake for 20-25 minutes, until the cheese is melted and bubbly.
  10. Sprinkle with chopped cilantro before serving.

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