Nothing about this dish tastes vegan. It’s a true crowd-pleaser and nobody will miss the meat or the cheese. It just tastes Mexican. I make a big tray of this when I want a dish that can be made in advance and can provide me with leftover lunches for the rest of the week.
These enchiladas are packed with sweet potatoes and black beans and are wrapped in sprouted grain tortillas, so not only are they healthy, but they are satisfying and delicious. Sweet potatoes, eaten in moderation, are great for your digestive system. (I mention that they should be eaten in moderation because recently after I told someone that sweet potatoes would be good for a specific condition, I found out that she was eating 3 large sweet potatoes a day… this would be too much!) They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help out people with diabetes and actually can help ease night blindness. In olden times, the Chinese used to rub mashed sweet potatoes on poison insect bites to remove the toxins (Thankfully, I haven’t found the need to try this one out myself…)
As a general rule, any food that is black or dark purple in color, is really good for you. In Chinese medicine, these dark colored foods strengthen the kidney. Black beans are no exception. They are good for lower back and knee pain, infertility, urinary difficulty, ear problems, kidney stones and bedwetting.
This recipe has a lengthy list of ingredients, but don’t let that scare you away; it’s really not difficult. Really.
First, prepare the filling. Peel, dice and briefly boil the sweet potatoes…
Chop the onion…
Chop a few red bell peppers…
Now, add these veggies to a large pan with a bit of oil and garlic and black beans…
Stir in fresh spinach…
And add some enchilada sauce, fresh lime juice, and seasonings and let it simmer for a few minutes. I used a few jars of store-bought organic enchilada sauce to make things easier…
Spread a little bit of the filling on the bottom of a baking dish…
Then, get your tortillas or wraps out. I used sprouted-grain Ezekiel wraps…
Fill the tortillas, roll them up, and lay them, seam-side down, in your baking dish. Spoon any additional filling onto the top and sprinkle with cheese (I used non-dairy daiya cheddar shreds)…
Bake until the cheese is melted and the enchiladas are piping hot. Enjoy!
Sweet Potato And Black Bean Enchiladas (Vegan)
2 Tbs extra virgin olive oil
1 large sweet potato, peeled, chopped and boiled until just softened, but not mushy
2 medium onions, chopped
2 red bell peppers, diced
4 garlic cloves, minced
2 cans organic black beans
5-oz bag baby spinach
2 10-oz cans or jars of organic enchilada sauce
the juice of one large lime
2 tsp cumin
3 tsp chili powder
8 large tortillas or wraps (I used Ezekiel sprouted grain wraps)
8-oz shredded cheddar daiya cheese (or whatever cheese you like)
Preheat the oven to 350 degrees.
Heat oil in a large shallow pan over medium-high heat. Add onions, peppers and garlic. Season with sea salt. Stir until onion starts to soften, about 3 minutes. Add sweet potatoes and black beans. Stir until combined. Stir in spinach and cook until wilted, about 3 minutes. Add the enchilada sauce, lime juice, cumin and chili powder. Stir and let cook about 5 minutes on low heat.
Spread one big ladle-full of filling onto the bottom of a 9 x 13 inch baking dish. Put a ladle-full of filling down the center of one wrap. Roll up (don’t worry about the ends; you can leave them open) and place seam-side down into the baking pan. Repeat with remaining wraps, making sure the filled enchiladas are hugging each other tightly in the pan. Spoon any remaining filling on top of the enchiladas and top with cheese.
Bake in oven about 20 – 25 minutes or until the cheese is melted and everything is nice and hot. Place one enchilada on each plate and enjoy!
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