Jun 9, 2020 (Last updated Sep 21, 2021) by Hannah Sunderani
Happy Tuesday Everyone! To start the week, I am sharing this Sweet Potato Black Bean Enchiladas. This dish is fiery and comforting. Made with black beans and sweet potato, rolled in whole-wheat flour tortillas and smothered with zesty homemade enchilada sauce. And to finish, it’s drizzled with a refreshing cilantro-lime avocado crema. Are you drooling yet?
Certainly, they make for a fun causal dinner with friends! It’s exactly what I plan to serve at our next gathering post social distancing! No doubt, this recipe is a sure-fire crowd-pleaser.
In fact, this recipe was so good that my husband and I drove to my parent’s house to share it with them. (In Canada we can meet in groups of 5 or less so there was no rule breaking here! haha). Needless to say, this dish was a hit. In typical Two Spoons fashion, it’s a recipe worth sharing.
And, I think this recipe is perfect for the hot or cold months. It’s warm and hearty enough for fall/winter months, but bright and fresh enough for a summer gathering – especially with that avocado-lime crema to drizzle.
All-in-all I’m sure your family is going to love this recipe as much as we did! So, let me tell you exactly how to make it.
Now, this recipe is simple to follow and straight forward. But contrary to many of the recipes on my site, there are a handful of ingredients and steps to accomplish this sweet potato and black bean enchiladas casserole.
Essentially, there are three steps to making these vegan enchiladas:
So, this recipe is a bit of a 3-in-1.
Of course, you can always buy enchilada sauce from your grocers to save you time. But I urge you to make it yourself – it’s so delicious, and actually quick to do! It just requires a stocked pantry.
So, if you have the ingredients on hand, or if it’s not too much trouble to grab them, I highly recommend it. You will know exactly what’s gone into making your homemade enchilada sauce. There will be no preservatives or GMOs, and the outcome will be much more delicious.
So, now that I’ve convinced you to make your own homemade enchilada sauce, instead of buying store-bought, here is what you’ll need:
Now, this recipe comes together quickly. So I encourage you to get together the sauce ingredients in advanced so you can add as you whisk. All-in-all it takes about 5 minutes of cooking in a saucepan.
Another good reason for this DIY sauce vs. store-bought is that you have full control over the flavour and texture. Sometimes store bought versions can be too tomato-y or too spicy, or the consistency might be too runny. Not to mention the added preservatives and GMO’s.
But, when you make the sauce yourself you can adjust the flavours to taste, and be sure you’re getting a thick sauce for spreading.
I must thank Cookie and Kate for inspiring me to make my own, and experimenting with flavours to create this recipe. I hope you enjoy it too, and feel free to play around with the seasoning! Add more chili powder for heat/flavour, or apple cider vinegar for brightness.
Now for the fun part! Filling our vegan enchiladas. For this recipe, I’ve opted-in for a comforting mix of sweet potato, black beans and spinach. Seasoned and spiced for a mouth-watering filling.
Here is what you’ll need:
To make the filling, we will sauté the onion, garlic and red pepper in spices. Meanwhile, we will bake the sweet potatoes in the oven, and then add to the saucepan at the end with spinach and black beans. This is a simple mixture that packs tons of flavour. It’s hearty and satiating, and I’m sure you’ll love it too!
Now, you can use corn tortillas instead of flour tortillas to make it gluten-free. It’s entirely up to you. But I find flour tortillas much more widely available in stores. They work really well in this recipe. I used six 8-inch whole-wheat flour tortillas.
An enchilada recipe wouldn’t be complete without a refreshing herby sauce to drizzle. Say hello to this refreshing and creamy cilantro-lime avocado crema. Often times, enchilada recipe will top with cheese, but to keep it vegan I’ve gone with this creamy dressing instead.
In fact, vegan or not, I think this sauce is a preferable topping to cheese. It really balances out the fiery flavours with something creamy and bright.
Here is what you’ll need:
As you can see this recipe is bright, creamy and luscious. It’s simple to make, but packed with flavour. All-in-all you can have this crema ready in 5 minutes.
Now, although this recipe is fairly straight forward. There’s many steps – from making the homemade enchilada sauce (recommended) to cooking the filling, and making the crema. So, it’s going to take more time in the kitchen than other recipes on my blog.
But I can promise you that this recipe is worth it! I’ve stamped this recipe foodie approved, since it’s so luscious and mouth-watering.
So, I encourage you to give yourself enough time to cook this recipe, to avoid the feeling of being rushed or stressed.
As well, you can bake these enchiladas earlier in the day, and reheat in the oven when you’re ready to eat. Simply cover with foil and place in the oven at 350F/176C for 20 mins, or until warm.
You can also prep some of the steps in advance to make the process quicker.
For example, prepare your homemade vegan enchilada sauce in advance. It will keep in the fridge for 2-3 days. Simply reheat before using, whisking well. And add splashed more broth if needed to thin.
In addition, you can prepare your avocado crema earlier in the day. Keep covered in fridge until ready to use.
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So there we have it! A luscious and delectable sweet potato black bean enchiladas recipe. It’s warm and fiery, hearty and comforting, with a refreshing and bright crema to drizzle. Certainly, this recipe brings all the flavours, and is one to please the masses. I know you and your loved ones are going to love this vegan enchiladas recipe as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.