Sweet Potato Black Bean Enchiladas (Vegan)
Cozy, simple, and delicious, vegan sweet potato black bean enchiladas. The perfect dinner, any day of the week when you're craving Mexican.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithparita.com.
Cooking tools:
- Blender
- Microplane
- Grater
- Baking sheet
- Skillet
- Saucepan
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wooden spoon
- Spatula
- Fork
- Oven
- Stove
Ingredients
- 2-3 tbsp olive oil
- 2-3 sweet potatoes (cubed)
- 1x400g tinned black beans (drained and rinsed)
- 1 onion (sliced)
- 2 cups kale
- 2-3 garlic cloves (grated)
- 1 tsp cumin powder
- 1/2-2 tsp cayenne powder (depends on how spicy your enchilada sauce is!)
- salt
- black pepper
- 400 ml enchilada sauce (*homemade version in notes)
- 5 medium tortillas
- 1-2 cups grated vegan cheese
- avocado, fresh coriander leaves, green chilies (for serving)
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