Spice it up with these next-level Sweet Potato and Black Bean Enchiladas. It’s Mexican comfort food with the perfect balance of heat for the colder weather.
Course Main Course, main meal
Cuisine Mexican
Keyword Enchilada, Vegan
Servings 12
Author Happy as a Yam Recipes
Equipment
9x13" glassware baking dish
Ingredients
Mole Sauce Recipe (Vegan)
1tbspchili powder
4TbspGluten-Free all-purpose flour
2tspground cinnamon
2tspground cumin
1/2tspteaspoon dried oregano
2Tbspunsweetened cocoa powder
4cupsvegetable stock
4Tbsptomato paste
2tspsea salt
Enchiladas
2cupsricecooked
1cupvegetable broth
1tbspcumin
2cupssweet potatoespeeled and chopped into ½ in. cubes
2Tbspolive oil
salt and freshly ground black pepper
4garlic clovesminced
1bell pepperdiced (any color you like)
1/2red onionchopped
15ouncecan black beansdrained and rinsed
3cupsvegan cheesedivided
Salt to taste
12large gluten-free tortillas
Coriander-Lime Sauce
1cupCorianderpacked
1Limejuiced
1cupVegan mayo
Optional toppings
fresh corianderChopped (for topping)
Freshly ground pepper
Chili flakes for extra spice
Coriander lime sauce
Instructions
Mole sauce
In a small bowl, mix in the flour, spices and cocoa and mix till well combined.
In a medium-sized pot over medium heat, add oil and the flour/spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste and slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium and bring to a simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened. (The sauce will thicken some more as it cools.)
Remove from heat, and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two).
Enchilada Instructions
Preheat oven to 400˚F(205˚C) with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add bell pepper and sweet potatoes, and reduce heat to medium-low. Cook, stirring occasionally, for about 8 to 9 minutes until potatoes soften.
Add the cumin, cinnamon, black bean, rice and corn to the pot and cook until fragrant, about 5 minutes. Salt to taste
Assembling the Enchiladas
Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your enchiladas, spread ½ cup filling down the middle of a tortilla, then tightly roll it placing it seam side down. Repeat till baking dish is full. You should fit approximately 8-9 the rest you’ll need another baking dish.
Pour the remaining enchilada sauce, leaving the tips of the enchiladas bare. Sprinkle the shredded cheese evenly.
Bake, uncovered, on the middle rack for 20 minutes.
Remove from oven and let the enchiladas rest for 10 minutes. For serving, sprinkle chopped cilantro, cracked pepper, chili flakes and drizzle the coriander mayo all over.