When the weather is bitterly cold, warm and flavorful food is so comforting to come home to! I especially love making large dishes like chili or casserole bakes in the winter because they can easily be re-heated as leftovers that week or put in the freezer. These Sweet and Spicy Vegan Enchiladas are a variation on the Black Bean Sweet Potato Enchiladas recipe by Cookie + Kate.
Time: 1 hour 20 minutes (most of this is passive baking in the oven)
Serves: 5
Ingredients:
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2 medium sweet potatoes
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1 can black beans (chili flavored if that’s your preference), rinsed and drained
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½ teaspoon ground cumin
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½ teaspoon chili powder
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¼ teaspoon cayenne pepper (optional)
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¼ teaspoon salt
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2 cups red sauce
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5 tortillas
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2 tablespoons nutritional yeast
Directions:
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Bake center-sliced sweet potatoes in 400 degree oven for 40 minutes. Let them cool and discard the skin.
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Place tortillas in oven or heat over skillet while preparing enchilada filling: combining sweet potatoes, black bean, and spices.
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Lightly cover baking dish with a layer of red sauce (about 1/2 cup). Spread 1/2 cup filling on each enchilada, placing the tortilla fold on the bottom of the baking dish.
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After all 5 tortillas are filled and placed, top with remainder of sauce.
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Bake for 30 minutes at 400 degrees. You’ll know it’s ready when the saucing is bubbling. Top with nutritional yeast.
It was simple to vegan-ize Kate’s recipe (already vegetarian), and sweet potatoes and black beans are the perfect creamy filling. I strongly second her suggestion to heat your tortillas in the oven before stuffing and rolling, as they can end up simultaneously dry and soggy if you skip this step!
Did you make your own Sweet and Spicy Vegan Enchiladas?
Let me know how they turned out! Share a picture on Instagram with the hashtag #OHMmy