When my local supermarket was selling 7 lbs. of sweet potatoes for $1, YES you heard that right, I knew I had to stock up on my sweet potato supply! I purchased a plethora of potatoes but the crazy thing was it only cost me 60 cents. I happily took home my potatoes and filled my stomach with sweet potato entrees, desserts, and sweet potato ice cream! I whipped up some sweet potato enchiladas, made them vegan, and found that this is a great way to eat an entree that is typically loaded with meat!
Although I used vegan cheese and vegan yogurt, this recipe does not have to be vegan! Feel free to make adjustments to your diet preferences. I am simply advocating the use of sweet potatoes in enchiladas because it tastes amazing, has great texture, and is loaded with nutrients! I think this recipe may be an all-time favorite of mine and is definitely a keeper. A fresh baked pan of enchiladas are great for parties or just lunch and dinner for your own.
Sweet Potato Black Bean Enchiladas
yield: 8 enchiladas
- 2 medium sweet potatoes (cooked and mashed)
- 1/2 c. canned black beans, rinsed
- 3/4 c. green enchilada sauce (I used store bought)
- 2 tsp. taco seasoning (I used store bought)
- 8 corn tortillas
- 1 c. vegan cheese OR monterey jack cheese (if not vegan)
- 2 c. fresh baby spinach
- 1 tsp. oil
- salt, as needed
For Avocado Crema:
- 1 ripe avocados
- 1/4 c. vegan yogurt OR Greek yogurt (if not vegan)
- 1/2 c. fresh cilantro
- 1/8 tsp. garlic powder
- juice of 1/2 lime
- 1/8 tsp. onion powder
- 1/8 tsp. salt
- Preheat oven to 400 F.
- Into the bowl of mashed sweet potatoes, add the black beans and mix well.
- In a pan, add 1 tsp. oil and saute the baby spinach until wilted. Transfer the spinach into the sweet potato mix and add the taco seasoning. Add salt, as needed.
- For enchilada assembly, wet a paper towel and squeeze out the excess water. Take a tortilla and place the damp paper towel over it. Microwave the tortilla for 10 sec.
- Take the tortilla out, place about 1/4 c. enchilada filling, roll it up, and place in baking pan. Repeat this process for the 7 other tortillas.
- Once the enchiladas are lined up, pour the enchilada sauce over and sprinkle cheese on top. Bake in the oven 25-30 min, or until cheese has browned and is bubbly.
- To make the avocado crema, pour all the crema ingredients into a blender and blend until smooth. You may do this process by hand as well, but it will take longer!
- Serve enchiladas with crema, lime slices, avocado slices, and sprinkle the top with cilantro. Enjoy!
The enchiladas and the crema can last up to 4 days in the fridge if stored in an airtight container. You may also freeze the enchiladas for up to 1 month. These enchiladas are absolutely delicious and a great way to have a meat-free meal. I hope you all love these as much as I did!