These plant-based enchiladas great for a quick and easy weeknight dinner. They have the perfect balance of sweet and spicy, and are packed with protein. At one point, we were making these once a week at least. Beware, they are addictive!!
These enchiladas are super quick to prep and the filling can be customized to your liking. If you don't have onions, you can leave them out! If you have some extra veggies or proteins, you can always throw them in. This recipe is so versatile so feel free to play around with the filling and add-ins.
Servings: 6 people
Ingredients:
8-10 Tortillas, depending on size (cassava, corn, flour, whole wheat, any variety will work)
2 Medium sweet potatoes, cut into small cubes
3/4 cup black beans
1 4oz can diced green chilies
1/2 of a lime
2 tsp oregano
2 tsp cumin
1 tsp garlic powder
1/2 tsp paprika
Salt, to taste
1 cup shredded cheese of choice (Violife is great for a vegan option)
1 jar of green enchilada sauce (We love Siete)
Toppings:
Avocado or guacamole
Cilantro
Lime wedge
Directions:
1. Preheat the oven to 425.
2. Place your chopped sweet potato on a large baking sheet and roast for 20 minutes, or until soft & you can easily smash with a fork.
3. In a large bowl, add in the roasted sweet potatoes and mash until smooth. Add in the can of green chilies and black beens. Add in your oregano, cumin, paprika, salt, garlic powder, and squeeze in the lime juice. Mix until well-combined.
5. Grease a 9x12 baking dish.
6. Place filling along the middle of each tortilla, and roll gently. Place into the baking dish with the seam side down.
7. Once you have filled all of the tortillas and placed them in the baking dish, pour on the enchilada sauce and top with your shredded cheese.
8. Bake at 425 for 20-25 minutes.
9. Serve immediately. Top with avocado, cilantro, and/or lime. Leftovers keep great in the fridge and will last at least 4 days.
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