Sweet Potato & Black Bean Vegan Enchiladas
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
An incredibly easy and delicious meal. A great meatless monday choice for vegans and carnivores alike.
  • 6 Whole Wheat or 8 Corn Tortillas
  • 1 15 oz can Black Beans
  • 1 15 oz. can Enchilada Sauce
  • 1 Sweet Potato, diced
  • 2 C. Spinach, shredded
  • 1 C. Onion, diced
  • 1 Bell Pepper, diced
  • 2 Garlic Cloves, minced
  • 1 T. Cumin
  • 1 tsp. Extra Virgin Olive Oil
  • ½ C. Vegan Cheese (I used Daiya)
  • Salt to taste
  • Lime for garnish
  1. Preheat oven to 350.
  2. Heat a pot of water and boil sweet potato chunks for about 5 minutes, till soft.
  3. Heat oil and saute onions and garlic for about 3 minutes.
  4. Add remaining veggies, beans, sweet potato, cumin, salt and enchilada sauce. Simmer for about 5 more minutes.
  5. Coat the bottom of a baking dish with about 2 T. of the mixture. Fill tortillas with even amounts of the remaining mixture, roll up, and place in dish.
  6. Bake for 12 minutes, then remove from the over and add cheese. Return to the oven for about 3 minutes.
  7. Serve with lime wedges to garnish.
The calorie count is about 260 for one whole wheat enchilada or 165 for one corn tortilla enchilada.
Nutrition Information
Serving size: 1 Calories: 260 or 165
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/09/sweet-potato-black-bean-vegan-enchiladas-recipe.html