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.

Author: The Urben Life

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 540 kcal per serving

Ingredients

2 - sweet potatoes
1 - red onion
1 - jalapeño
1 can - black beans
½ tbsp - cumin
½ tbsp - chili powder
1 tsp - garlic powder
Salt and pepper
bag - tortillas
2 cups - enchilada sauce
Dairy-free cheese
1 - medium avocado

Instructions

Preheat oven to 350°F and prepare a 9x13 baking dish.
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.
Once cooked, combine sweet potato, red onion, jalapeño, black beans, and spices in a large bowl. Mix then taste and adjust seasoning, if needed.
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.
To assemble, divide the mixture evenly between each tortilla. Roll together tightly and place seam-side down in the baking dish.
Once all of the enchiladas are in the dish, top with remaining sauce and dairy-free cheese.
Bake for 25 minutes then serve warm, topped with avocado.

Nutrition