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I don’t know about you, but we just love the combination of sweet potato and black beans. Take this summer salad for instance that we make again and again. The whole fusion of citrus and sweet potato along with beans and onion are excellent. That flavour palette is recreated here in a Mexican inspired black bean sweet potato enchiladas recipe. The addition of earthy mushrooms, a little heat and the sour of the tomatillo in the salsa verde takes this dish to the next level. Each bite is an explosion of flavour wrapped up in a tortilla and topped with your favourites like cilantro or avocado. There isn’t too much chopping in this recipe so it’s not too labour intensive. The next time you need to feed a hungry group try this one out. It also expands well so you can easily double it if you need to.

Black Bean Sweet Potato Enchiladas
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Black Bean Sweet Potato Enchiladas

Course: DinnerCuisine: VeganDifficulty: easy
Servings

10

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

Ingredients

  • 2 medium sized sweet potatoes

  • 2 cups of cooked black beans or 15 oz can

  • 1 small red onion, finely chopped

  • 4 cloves of garlic, minced

  • 5 or 6 medium sized mushrooms, diced

  • 1 small jalapeno pepper, seeded cored and minced

  • 1 tsp of cumin powder

  • 1/2 tsp of chili powder

  • 1/4 tsp of cayenne

  • 2 Tbsp of fresh lime juice

  • Salt and pepper to your tastes

  • 10 large tortillas

  • 1 jar of salsa verde

Directions

  • Preheat your oven to 400 ° F
  • Line a baking sheet with parchment. Slice the sweet potatoes in half lengthwise and place cut side down on the baking sheet. Bake for 35 minutes or until tender. Remove the potatoes from the oven and let cool.
  • Meanwhile, heat a frying pan over medium. Add the onion, mushrooms, jalapeno pepper and garlic to the pan and cook until the water has evaporated from the mushrooms.
  • Stir in the cumin, chili and cayenne and cook for another couple of minutes
  • When the potatoes are cool enough to handle, remove the skins and add the flesh to a large mixing bowl.
  • Add the beans, the onion/mushroom mixture, lime juice, salt and pepper to the mixing bowl.
  • Using a fork mash the potato and beans together so that there are no lumps in the potato and mix thoroughly.
  • Place a large spoonful of the mixture onto the middle of a tortilla and form a ridge that extends to a within a couple of cm’s from each end of the tortilla. Roll the tortilla and place in a lined 13″ x 9″ baking dish.
  • Repeat this process until you have your ten enchiladas.
  • Pour the salsa verde evenly over the top of the enchiladas and bake at 400 for 30 minutes.
  • Serve topped with your favourites like avocado, green onions or a little vegan cheese along with rice or a salad .

Notes

    Black Bean Sweet Potato Enchiladas
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