Most years, we have a Cinco de Mayo potluck at work. It’s a good excuse to bring in some tasty dishes and blow off a little steam. This is the first year that I’ve been vegan, so I knew that a vegan friendly entree option would likely be up to me.
I still haven’t found a vegan cheese I love. Daiya is pretty good, but the taste is strong and a little odd. I wasn’t sure non-vegans would like it. I opted to leave the cheese out altogether and just concentrate on a flavorful filling. I considered using Gardien veggie ground, which is quite good, but I also wanted to make something that was more whole foods based and healthy. I wanted to show non-vegans that plant-based food can be incredibly flavorful, nutritious, and delicious without resorting to fake meats.
I have seen a few recipes pairing black beans with sweet potatoes, both in enchiladas and tamales. I considered making tamales, but it’s an all day event and not that fun by yourself. Enchiladas are much easier and a bit healthier without all the added fat. I did use store bought enchilada sauce (Hatch brand) and tortillas (Trader Joe’s De Mi Abuela Corn), but all the rest was from scratch. You could use canned beans, but I make a big batch most weekends, so I already had that on hand. For the sweet potatoes, I peeled and cubed several potatoes and added some chopped onion, tossed with a little olive oil and salt and roasted in the oven. This is quite good on its own, so make more and enjoy later. I also used a trick I learned from Cook’s Illustrated to soften tortillas for enchiladas. You spray both sides of a tortilla and warm in the oven for 5 minutes. This allows you to get the authentic method of lightly frying tortillas without the added fat or mess.
|Sweet Potato and Black Bean Enchiladas|
- 2 cups cubed and roasted sweet potatoes with onions
- 2 cups of black beans (from scratch or from a can, rinsed)
- 1 15 oz can of vegan enchilada sauce
- 1 dozen corn tortillas
- Spray Oil
- Preheat oven to 350ºF.
- Spray both sides of each tortilla with cooking spray and place on two baking sheets in the preheated oven. Bake for 5 minutes to soften the tortillas making them more pliable.
- Pour about half the can of sauce (about 1 cup) in the bottom of a 13″ x 9″ baking pan. Dip a tortilla in the sauce to cover and spoon in a tablespoon or two of the both the sweet potatoes and the black beans. Gently roll the tortilla around the filling and place seam side down in the pan. Repeat with the remaining tortillas.
- Cover the enchiladas with the remaining sauce. Cover with aluminum foil and bake for 25 – 30 minutes to heat. Remove foil and bake for 5 more minutes.
- Enjoy! Garnish with vegan sour cream, avocados, and or cilantro.