Black Bean Enchiladas recipes

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If you’re looking for a simple yet flavorful dinner, Black Bean & Sweet Potato Enchiladas are the perfect choice. These vegan enchiladas feature roasted sweet potatoes, black beans, a smoky tomato sauce, and a melt-in-your-mouth vegan cheese topping. This hearty, satisfying meal is packed with flavor and sure to impress any guest. Best of all, it’s easy to make and can be adjusted to suit your spice preferences.

Baked enchiladas topped with melted cheese, avocado slices, jalapenos, and fresh cilantro, served in a white baking dish with lime wedges on the side.

Benefits of Black Bean & Sweet Potato Enchiladas

These Black Bean & Sweet Potato Enchiladas are not only delicious but also come with numerous health benefits:

High in Protein: Black beans are an excellent source of plant-based protein, making these enchiladas a great option for vegans and vegetarians.
Rich in Fiber: The combination of black beans and sweet potatoes provides a healthy dose of fiber, promoting digestive health.
Packed with Nutrients: Sweet potatoes are high in vitamins and minerals, including Vitamin A, which supports immune health.
Gluten-Free & Vegan: These enchiladas are naturally gluten-free (just use corn tortillas) and completely plant-based, making them suitable for those following specific diets.

Ingredients You’ll Need

To make these Black Bean & Sweet Potato Enchiladas, gather the following ingredients:

2 medium-large sweet potatoes (about 650g)
1 red onion
4 garlic cloves
1 can (400g) black beans
1 tsp ground cumin
1 tbsp smoked paprika
A pinch of hot chili powder (optional)
2.5 cups enchilada sauce (store-bought or homemade)
8 tortillas (flour or corn)
1 1/4 cups (120g) vegan cheddar cheese (Violife recommended)
Optional toppings: fresh coriander, avocado, green chilies, lime

How to Make Black Bean & Sweet Potato Enchiladas

Step 1: Roast the Sweet Potatoes

Preheat your oven to 180°C (350°F). Peel and chop the sweet potatoes into 1cm chunks. Toss them with a bit of oil, salt, and pepper, then roast for 20-25 minutes, until they are tender and lightly crispy on the edges.

Step 2: Prepare the Black Bean Mixture

While the sweet potatoes are roasting, heat oil in a pan over medium heat. Sauté the chopped onion until soft, then add minced garlic and cook until fragrant. Stir in the black beans, cumin, smoked paprika, and a pinch of hot chili powder for added spice. Add 1 cup of enchilada sauce and mix in the roasted sweet potatoes. Season with salt and pepper, then remove from heat.

Step 3: Assemble the Enchiladas

Warm the tortillas in the microwave for 20-30 seconds to soften. Spread a thin layer of sauce on the bottom of a baking dish. Take each tortilla and fill it with a generous spoonful of the sweet potato and black bean mixture, then sprinkle with a little vegan cheese. Roll the tortilla up and place it in the dish, seam-side down. Repeat with the remaining tortillas.

Step 4: Bake and Serve

Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining vegan cheese. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted and golden. Serve hot with optional toppings like fresh coriander, avocado slices, lime, and chili for an extra burst of flavor.

Black bean and sweet potato enchiladas topped with melted cheese, fresh avocado, jalapenos, and cilantro, served with lime wedges on the side.

Serving Tips for Your Enchiladas

These Black Bean & Sweet Potato Enchiladas are delicious on their own, but they pair perfectly with a variety of sides, such as:

Rice: Serve with Mexican rice or quinoa for a complete meal.
Salads: A crisp Mexican slaw complements the rich flavors of the enchiladas.
Guacamole: Top your enchiladas with creamy guacamole or just add avocado slices.
Grilled Corn: Grilled corn adds a smoky sweetness that pairs wonderfully with the dish.

Variations to Try

While the recipe is fantastic as-is, feel free to experiment with these variations:

Extra Heat: Add more chili powder, jalapeños, or a dash of hot sauce for a spicier version.
Different Veggies: You can mix in sautéed spinach, bell peppers, or zucchini for added nutrients and color.
Cheese-Free Version: Skip the vegan cheese for a lighter option or try a cashew-based cream for a dairy-free alternative.

FAQs

Can I make these enchiladas ahead of time?

Yes! You can prepare them up to the point of baking. Cover and refrigerate them for up to 2 days, then bake when ready to serve.

Are these enchiladas freezer-friendly?

Definitely! You can freeze the assembled enchiladas before baking. Just cover them tightly and bake them straight from frozen, adding an extra few minutes to the cooking time.

Can I use other types of beans?

While black beans are ideal, you can also use pinto beans, kidney beans, or even chickpeas for a different flavor and texture.

For more mouthwatering vegan recipes, check out

Black bean and sweet potato enchiladas with melted cheese, topped with fresh avocado, jalapenos, and cilantro, served with lime wedges.

Final thoughts

These Black Bean & Sweet Potato Enchiladas are a perfect blend of smoky, spicy, and savory flavors, making them a hit at any table. They are not only vegan but also versatile and can be customized to suit your preferences. Whether you’re hosting a dinner party, preparing a weeknight meal, or meal prepping for the week, this recipe is sure to become a favorite in your home. Don’t forget to share your creations and tag me on Instagram—I’d love to see how you make them your own!

Black Bean Enchiladas recipes

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Benefits of Black Bean & Sweet Potato Enchiladas

Ingredients You’ll Need