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Easy Vegan Enchiladas Recipe Recipe

Name: Easy Vegan Enchiladas Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons coconut oil; 1 medium sweet potato (peeled and diced); ½ large purple onion (sliced or diced); ½ teaspoon ground black pepper; ½ teaspoon sea salt; 2 tablespoons water; 3 cloves garlic (minced); ½ teaspoon cumin; 1 teaspoon chili powder; ¾ to 1 cup cooked black beans (drained (I ); 1 ¾ cups vegan mozzarella shreds; 6 to 8 to tortillas; 2 cups enchilada sauce; ¼ avocado (chopped for garnish); 1 small roma tomato chopped for garnish; Cilantro for garnish; vegan sour cream for garnish

Jessica in the Kitchen

Vegan Enchiladas are a delicious and easy weeknight recipe. Made with black beans and sweet potatoes, these meatless enchiladas are healthy, and they'll fill you right up! They are guaranteed to become a family favorite!

Ingredients

2 tablespoons coconut oil

1 medium sweet potato (peeled and diced)

½ large purple onion (sliced or diced)

½ teaspoon ground black pepper

½ teaspoon sea salt

2 tablespoons water

3 cloves garlic (minced)

½ teaspoon cumin

1 teaspoon chili powder

¾ to 1 cup cooked black beans (drained (I )

1 ¾ cups vegan mozzarella shreds

6 to 8 to tortillas

2 cups enchilada sauce

¼ avocado (chopped for garnish)

1 small roma tomato chopped for garnish

Cilantro for garnish

vegan sour cream for garnish

Method

Preheat oven to 350°F/180°C. Prepare a 13" x 9" casserole dish by greasing and set aside.

In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.

Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don't burn.

Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.

Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.

To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.

Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.

Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.

Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.

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