Sweet potatoes and black beans are the perfect combo for these flavorful enchiladas. We all love enchiladas, but did you know they could be just as delicious made completely plant-based? They are packed with plant-protein and nutritious veggies that won't leave you missing the meat. Pairs great with a side of rice or salad.
Black beans are a great source of plant-based protein with 7g of protein. They are also a good source of B-vitamins, especially folate, as well as minerals including zinc and iron.
RECIPE PDF:
Number of Servings: 5-6 enchiladas
Prep Time: 30 minutes (15 minutes if using store bought enchilada sauce)
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
2 cups sweet potato, peeled and diced (can sub butternut squash)
1 tablespoon vegetable oil
1 red onion, chopped
2 large garlic cloves, minced or pressed
1 bell pepper, seeded and chopped
1 15oz can black beans, drained and rinsed (about 1.5 cups cooked beans)
2 large handfuls of spinach, rinsed and roughly chopped
3 cups homemade enchilada sauce (or store bought)
1 tablespoon fresh lime juice
1 teaspoon chili powder or smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt, to taste
6 of your favorite wheat or gluten-free tortillas
Optional toppings: avocado, fresh cilantro, sour cream, green onion, dairy-free cheese, etc.
Tools You Will Need
Large skillet
9" x 13" baking dish
Instructions
1) Preheat the oven to 350 F. Lightly grease a large rectangular baking dish.
2) Prep all the ingredients: peel and dice the sweet potato, chop the onion and bell pepper, and minced the garlic. Drain and rinse the black beans, and chop and rinse the spinach.
3) Make the enchilada sauce if using homemade.
4) Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce heat to medium-high. Simmer for 5-7 minutes, until the sweet potatoes can easily be pierced with a fork. Drain and set aside.
5) In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and sauté until vegetables are tender, about 7 minutes. Stir in the garlic, salt and spices and cook until fragrant, about 1-2 minutes.
6) Add in the cooked sweet potato, black beans, and spinach. Stir the ingredients together and cook until spinach is wilted, about 2 minutes.
7) Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce. Stir in the lime juice.
8) Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. On a separate plate or cutting board, lay out one tortilla at a time and scoop 1/2- 3/4 cup of the sweet potato filling onto the tortilla (depending on tortilla size). Roll up the tortilla and place it seam side down into the baking dish. Repeat until all the filling is gone. Spread the remaining enchilada sauce over the tortillas until they are completely covered.
9) Bake the enchiladas, uncovered for 20-25 minutes.
10) When the enchiladas are ready to serve, plate them and garnish with avocado, cilantro, and extra lime juice. Add any additional desired toppings. Enjoy!
Recipe adapted from Angela Liddon's book The Oh She Glows Cookbook https://www.amazon.com/Oh-She-Glows-Cookbook-Recipes/dp/1583335277/ref=sr_1_2?dchild=1&keywords=the+oh+she+glows+cookbook&qid=1613618534&sr=8-2
Let me know what you think!
If you made this recipe let me know how you liked it in the comments or feel free to ask me any questions! On instagram? Tag me @theplantpath.nutrition to show me how it turned out!
Nutrition Facts* (1 enchilada with homemade sauce)
*Will vary depending on type of tortilla and sauce used
