Print

Sweet Potato Black Bean Enchiladas (gluten-free & vegan)

Course Main Course
Cuisine Mexican
Prep Time 24 minutes
Cook Time 20 minutes
Total Time 44 minutes
Servings 10 Enchiladas
Author Taralynn McNitt

Ingredients

  • 3 Medium Sweet Potatoes Diced (steamed or microwaved)
  • 1 Medium Yellow Onion Diced
  • 2 Large Bell Peppers Diced
  • 1 Tbsp Avocado Oil
  • 1 1/2 Cups Daiya Cheese Shreds
  • 2 Cups Black Beans
  • 1 1/2 Cup Vegan Meat Crumbles (optional) - I used Gardein
  • 2 Tsps Garlic Powder
  • 2 Tsps Onion Powder
  • 1 1/2 Tablespoons Cumin
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp Black Pepper
  • 3 Tbsps Chive Kite-Hill Cream Cheese
  • 4 Oz Green Chilis
  • 10 Large Brown Rice Tortillas
  • 16 Oz Red Enchilada Sauce

Instructions

  1. Sautee the onion, peppers, and sweet potatoes on high with avocado oil. 

  2. Once the vegetables are sauteed, turn the heat to low and mix in the black beans, meat crumbles, Daiya Cheese, garlic powder, onion powder, cumin, sea salt, black pepper, Kite-HIll, and green chilies. 

    Continue to stir on low heat until the cream cheese has melted. 

  3. Grease a baking dish with cooking spray and heat the over to 400 degrees. 

    Fill the tortillas with a heaping cup of the mixture. Roll tight, and add it to the pan. 


  4. Once all of the tortillas have been filled, pour the enchilada sauce over the top. Make sure to cover them the best you can. Top with the remainder of the Daiya cheese. 

  5. Bake for 15-20 minutes, or until the cheese on the top is completely melted and some of the edges have slightly turned golden. 

  6. Slice the enchiladas down the center once they are cool. They are easier to serve that way! 

  7. Top with chopped scallions & enjoy!