Roasted Sweet Potato and Black Bean Enchiladas
These Roasted Sweet Potato and Black Bean Enchiladas are a hearty and flavorful vegetarian dish that's perfect for a quick and easy weeknight meal. The roasted sweet potatoes add a touch of sweetness and the black beans provide a boost of protein. The enchiladas are topped with a tomatillo salsa and a vegan cheese blend for a creamy and flavorful finish.
I first came up with this recipe when I was looking for a way to use up some leftover roasted sweet potatoes. I had been craving enchiladas, but I didn't want to make the traditional meat-filled version. I decided to try using the sweet potatoes as a filling instead, and the results were amazing! The sweet potatoes added a unique flavor and texture to the enchiladas, and the black beans made them a hearty and filling meal. I've been making these enchiladas ever since, and they've become a favorite of my family and friends.
Roasted Sweet Potato and Black Bean Enchiladas Roasted Sweet Potato and Black Bean Enchiladas Roasted Sweet Potato and Black Bean Enchiladas Roasted Sweet Potato and Black Bean Enchiladas
Prep time: 20 | Cook time: 30 | Serves: 4
Ingredients
  • Roasted sweet potatoes
  • Canned black beans, rinsed and drained
  • Corn tortillas
  • Vegan cheese blend, shredded
  • Tomatillo salsa
  • Red onion, thinly sliced
  • Fresh cilantro, chopped
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
  3. In a bowl, combine black beans, half of the roasted sweet potatoes, and half of the vegan cheese blend.
  4. Warm the tortillas in a skillet or on a griddle.
  5. Fill each tortilla with the black bean mixture and roll them up.
  6. Place the enchiladas in a baking dish.
  7. Pour the tomatillo salsa over the enchiladas.
  8. Top with the remaining roasted sweet potatoes, vegan cheese blend, red onion, and cilantro.
Why It Works
  • The roasted sweet potatoes add a touch of sweetness and a creamy texture to the enchiladas.
  • The black beans provide a boost of protein and fiber.
  • The tomatillo salsa adds a tangy and flavorful contrast to the sweet potatoes and black beans.
  • The vegan cheese blend melts and becomes gooey, creating a creamy and flavorful sauce.