United States
Black bean sweet potato enchiladas
Rolled, sauced and baked till bubbling. Nobody misses the cheese when there is cashew crema.
60 minTime
16 gProtein each
mediumSpice
Make it your way
Grandma's wayCorn tortillas, red chilli sauce, sweet potato and beans.
The original481kcalsame
16 gproteinsame
15 gfibresame
60minutessame
Vegan black bean enchiladas.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Roast or pan cook the sweet potato in half the oil with salt until tender and browned at the edges.
- 2For the sauce, cook garlic in the remaining oil, add chilli powder, half the cumin, oregano, tomato puree, water and salt, and simmer until slightly thick.
- 3Cook the onion, add the rest of the cumin and the paprika, beans, sweet potato and spinach and stir until the spinach wilts. Mash lightly.
- 4Warm the tortillas so they bend. Spread a little sauce in a baking dish, fill and roll each tortilla, lay them seam down and pour the rest of the sauce over.
- 5Bake at 190°C until bubbling. Blend cashews, lemon, water and salt into crema and drizzle over with coriander.
Serve it like this
Bring the dish to the table bubbling, scoop two enchiladas per plate and finish with crema, coriander and sliced chilli.