Fiesta Night is back and it’s better and easier than ever!
Whether you’re going through a weeknight dinner slump or hosting a party of 6, THIS recipe is exactly what you need in your repotoir.
Honestly you can make enchiladas out of just about anything but something about filling them with delicious plant-based ingredients like sweet potatoes & black beans makes them so special you wont want them any other way!
My goal when cooking lately has been making something that both vegans and omnivores alike would want to order at a restaurant. To me, that’s the ultimate perfection. A dish that I would read on a menu and immediately go, “yup that’s what I’m ordering – case closed“.
These dairy-free, meatless enchiladas are THAT and I can almost guarantee that your meat-loving dinner mates will feel the same way. See, I didn’t replace anything for it’s vegan alternative. No cashew cheese. No beefless-beef. Just flavor packed, nutrient-dense, crave-worthy ingredients melded together to make one huge, beautifully well-rounded dish. You’re going to love it. Promise!
The homemade spicy enchilada sauce comes together in just a few wonderful ingredients. The filling is simple to make but packs major flavor. And that Avocado Crema will make you feel like you’ve salsa’d right into the best mexican restaurant wearing a sombrero followed by your very own mariachi band entourage like you were always meant to be there! ( <– Ha! I’ve had too much coffee but you know what I’m saying right?)
Ariba Ariba!! The sooner we get to cooking the sooner we get to eating! Let’s go!
Sweet Potato & Black Bean Enchiladas with Vegan Avocado Crema
What you’ll need:
2 large sweet potatoes
1 can of black beans
6 small soft flour tortillas
Sea salt & pepper
Cumin & Garlic Powder
Avocado Crema:
1 avocado
1 lemon
1 tbsp vegan Mayo – optional
Sea salt
Pepper
Spicy Enchilada Sauce:
1 can diced tomatoes
1 tbsp apple cider vinegar
1 tbsp avocado oil
1 tsp garlic powder
1 ++ tbsp sriracha
1 tbsp sugar
1 cup water
2 tbsp nutritional yeast (optional)
Directions:
1. Start by roasting 2 large sweet potatoes in the oven at 425 for 45 mins. Make sure to stab these a few times before popping in the oven to let out any steam. Then simply roast on a parchment lined baking sheet.
2. Next you can make your avocado crema by blending all the ingredients in a nutribullet or blender until completely smooth. I added a few splashes of water to thin it out as needed.
3. Rinse and drain a can of black beans and add the cumin and garlic powder, mix and set aside.
4. In a small saucepan bring all the enchilada sauce ingredients to a low heat and cover, stirring occasionally for about 10 minutes. Then blend until smooth with an immersion blender and set aside.
5. Your sweet potatoes should be ready now. Remove from the oven and let them cool before you try to handle them. Trust me and my burned fingers. Once cooled remove the skin and mash with a fork in a small bowl. Add black beans and mix well without crushing the beans.
6. Grease the bottom of your casserole dish with avocado oil and preheat your oven to 375 degrees.
7. Add about 1/3 cup of the mixture to the middle of each tortilla and roll up tightly. Place in the casserole dish seam side down and repeat until you can’t fit any more in your dish. Mine fit 6. You could make more but use less filling in each so you’ll have enough to fill all your tortillas.
8. Once they’re all rolled up pop them in the oven for about 20 – 25 minutes or until you see the edges browning.
9. Remove from the oven and pour your warm spicy enchilada sauce right over top.
10. Drizzle with your avocado crema! You could also add a few slices of avocado, some cilantro, & a few lime wedges would be great too!
Enjoy it Veganly much!
Greens & Fries 
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