We had these delicious enchiladas sometime in December and I’m just now getting to blog about them. They are definitely one of our favorite dinners, I could probably eat them every. single. day.
No joke.
And they’re really simple and customizable, to boot!
Spicy sweet potato & black bean enchiladas (w/ vegan cashew sour cream)
Ingredients:
- 3 sweet potatoes, peeled and cubed
- 1 can black beans, drained
- 1 medium onion, chopped
- 3 jalapenos, chopped (add more if you like it really hot!)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 jar salsa of choice
- 1/4 teaspoon sea salt
- Pepper, to taste
- Olive oil
- Cheese of choice (I kept it vegan and used cheddar Daiya cheese)
- Warm tortillas + any other desired toppings
- Preheat oven at about 375F.
- Peel and chop sweet potatoes, tossing them in a little olive oil. Place them on a parchment paper lined baking sheet and place them in the oven for about 30 minutes, or until tender.
- In the meantime, chop your onion and jalapenos.
- In a heated sauté pan, add about a tablespoon olive oil and once warn, add onions and jalapenos. When they become tender, add drained can of black beans, chili powder, cumin, salt and pepper and stir together.
- Place into a bowl and set aside. Once the sweet potatoes are tender, place then in the bowl with the black bean mixture. Stir them together until combined.
- Place about a 1/3 of the salsa in the bottom of a 9x13 inch baking dish, or until it’s covered with a small layer of liquid. (In this instance, I used two pie dishes, but 9x13 is ideal)
- Spoon mixture evenly into about 6 tortillas, wrapping them up and placing them into your dish, tightly next to one another. Spread out remaining salsa (or however much you’d like) onto the top of the rolled tortillas. Next, layer cheese on top of the salsa.
- Bake for about 40 minutes.
Note: We love to top our enchiladas with vegan sour cream using this easy and quick recipe!
Vegan cashew sour cream
Ingredients:
- 1 cup plain cashews
- 2 teaspoons apple cider vinegar
- juice of 1/2 lemon
- 1/4 teaspoon sea salt
- Water, as needed
- Place all ingredients into power blender or food processor and blend until completely smooth (it may help to soak the cashews for a few hours, depending on how powerful your blender is)
While it doesn’t taste exactly like regular sour cream, we love it and use this “sour cream” a lot!
Have a great weekend!!
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