Image Source from gostongirl

One Skillet Vegan Black Bean and Sweet Potato Enchiladas: A Delightful Dish for Every Occasion

Enchiladas are a beloved staple of Mexican cuisine, renowned for their bold flavours and comforting ingredients. However, for those embracing a plant-based lifestyle, traditional recipes can often pose a challenge. Fortunately, this One Skillet Vegan Black Bean and Sweet Potato Enchiladas recipe not only ticks all the boxes for a wholesome, satisfying meal, but it also simplifies the cooking process, making it perfect for busy weeknights or leisurely brunches alike.

The Perfect Blend of Flavours

This vegan enchilada recipe stars the delightful combination of black beans and sweet potatoes. The black beans are rich in protein and fibre, while the sweet potatoes bring a natural sweetness and a host of vitamins and minerals. Paired with zesty spices, a homemade enchilada sauce, and freshly chopped herbs, this dish is a flavour explosion that will please even the most discerning palates.

Ingredients You’ll Need

To create these delicious enchiladas, you’ll require the following ingredients:

For the Enchiladas:

• 1 medium sweet potato, peeled and diced
• 1 can (400g) black beans, drained and rinsed
• 1 bell pepper (any colour), diced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• A pinch of salt and pepper
• 6-8 corn tortillas
• Fresh coriander, for garnish

For the Enchilada Sauce:

• 1 can (400g) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• A sprinkle of chilli powder (adjust to taste)
• Salt and pepper, to taste

Cooking Instructions

1. Prepare the Enchilada Sauce: Begin by heating a tablespoon of olive oil in a skillet over medium heat. Add the diced onions and cook until they become translucent. Stir in the minced garlic, followed by the diced tomatoes, tomato paste, cumin, oregano, chilli powder, salt, and pepper. Allow the sauce to simmer for about 10 minutes, letting the flavours meld together beautifully.

2. Cook the Sweet Potato: In a separate pot, boil the diced sweet potato until tender, approximately 10 minutes. Drain and set aside.

3. Combine the Filling: In the same skillet used for the sauce, add the cooked sweet potato, black beans, bell pepper, ground cumin, smoked paprika, salt, and pepper. Stir gently to mix everything together. Allow this filling to cook for another 5 minutes, letting the flavours blend.

4. Assemble the Enchiladas: Preheat your oven to 180°C (350°F). In a large baking dish, spread a thin layer of the enchilada sauce on the bottom. Take a corn tortilla, fill it with a generous scoop of the sweet potato and black bean mixture, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

5. Cover and Bake: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Cover the dish with foil and bake in the preheated oven for 20 minutes. For a crispy finish, remove the foil and cook for an additional 10 minutes.

6. Serve: Once baked, garnish with fresh coriander and serve hot. These enchiladas can be paired with a mixed salad or a side of guacamole for a delightful meal.

Enjoying Your Vegan Enchiladas

This One Skillet Vegan Black Bean and Sweet Potato Enchiladas dish is not only simple to prepare but also adaptable. Feel free to add your favourite vegetables, or vary the beans for a different taste. They’re perfect for meal prep, as they reheat beautifully and taste even better the next day!

Whether you’re hosting a gathering or simply preparing dinner for yourself, these enchiladas are sure to be an impressive and hearty addition to your meal rotation. Packed with nutrients and bursting with flavour, you’ll find it hard to resist going back for seconds! So, roll up your sleeves and get ready to delight in this plant-based culinary creation.

No items listed in the response.