Sweet Potato Black Bean Enchiladas

manicbovine's Note:

Vegan enchiladas... can't go wrong.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 5

• 1 large sweet potato, diced into 1-inch cubes
• 1 1/2 cups canned black beans
• 1 medium onion, diced
• 3/4 cup corn
• 1 (4 ounce) can green chilies
• 1 teaspoon coriander
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 2 garlic cloves
• 1 (12 ounce) can green enchilada sauce
• 5 flour tortillas

Directions:

1. Cook the sweet potato until tender on the outside with a method of your choosing.
2. Saute everything except for the enchilada sauce and reduce it until it's thick.
3. Wrap the filling into the tortillas, douse them with the enchilada sauce, and bake uncovered for 40 minutes at 350 degrees (until the tops are a little browned and slightly crispy).

Reviews

[Chef #917984]

I skipped the chilies and corn, and added a can of diced tomatoes. I used sprouted beans, homemade whole wheat flour tortillas, corn tortillas (I don't eat wheat), and green salsa instead of enchilada sauce since that's what I could find at the store. I mashed the beans and potato so that it was mixed a bit more and less chunky for my kids. The filling was delicious by itself and I'm going to freeze the leftover filling (I doubled the recipe), I'll probably just eat it plain.

[Houseblend]

Whoa mama! Some advice- let these babies sit overnight before serving...the flavors develop and meld much better together! Whipped these together yesterday for my dinners this week while DH is away and tried the mixture after I got done cooking it...just so-so. Reheated one tonight for dinner, topped it with just a bit of 2% cheese, jalapenos and light sour cream (no vegans here) and snarfed it down!!! So good, so hearty. Will make often. Thanks so much for the change of pace Chef!

[Mountain Bike Mom]

These are great! I added fresh chopped tomatoes, fresh cilantro and some chopped kale. I also made them more like burritos. Spread about 3 T. verde salsa/enchilada sauce on the bottom of a 9 x 13 baking dish, then roll up individual tortillas filled with mixture and place them on top. Coat top well with remaining verde salsa, making sure the top of each is completely "wet" at least (doesn't have to be thick,but this'll keep it from burning) before baking. I also used goat cheese on top because we like that. :)