- VE
- LC
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas are dairy-free, vegan, and can be made gluten-free. They make for an easy weeknight dinner! One of my favorite food combos is sweet potatoes with black beans. They just go together so perfectly! If you're a longtime reader around here, you know I'm always looking for any excuse to eat sweet potatoes.
Ingredients
Instructions
- Step 1
Preheat oven to 350°F and prepare a 9x13 baking dish.
- Step 2
Place chopped sweet potatoes into a pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. As the sweet potatoes cook, sauté the red onion and jalapeño in a small skillet.
- Step 3
Once cooked, combine sweet potato, red onion, jalapeño, black beans, and spices in a large bowl. Mix then taste and adjust seasoning, if needed.
- Step 4
Pour one cup enchilada sauce on the bottom of the baking dish. Heat up each of the tortillas, so they are easier to work with.
- Step 5
To assemble, divide the mixture evenly between each tortilla. Roll together tightly and place seam-side down in the baking dish.
- Step 6
Once all of the enchiladas are in the dish, top with remaining sauce and dairy-free cheese.
- Step 7
Bake for 25 minutes then serve warm, topped with avocado.
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@urben-life
Hey there, I'm Jenna Urben! I'm the recipe developer, photographer, and writer behind The Urben Life. My mission is to share allergy-friendly recipes the entire family will love.
Per serving
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