I love to host people for meals at our house. I love to cook for people but I also love creating memories of the entire family getting together on the back deck and in the yard. Our dogs running around with the babies; the girls chatting while the guys throw the football around. It’s magical and it’s awesome to be a part of those moments and not be in the kitchen preparing food. Enchiladas are an easy solution to preparing a filling meal that everyone loves, including you, because you can make them ahead of time and enjoy your company. If you have a big group you will likely need at least 2 pans of enchiladas, so I always make a vegan version, and one with meat if necessary. Here is the vegan version. It’s main ingredients are canned black beans and canned sweet potatoes, but feel free to use fresh ingredients wherever you can as well. Super easy and quick and sure to please all. I bake them ahead of and leave them in the oven to warm until guests are ready to eat!

Sweet Potato Black Bean Enchiladas
Serves 8
Scrumptious, easy to make vegan enchiladas
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 8 flour or whole wheat tortillas
For the filling
  1. 1 large can of sweet potatoes, drained and rinsed
  2. 1 can of black beans, drained and rinsed
  3. 1 can diced green chiles, drained
  4. 1 cup of corn kernals
  5. 1/2 t. cumin
  6. 1 dash cayenne
  7. salt and pepper to taste
For the sauce
  1. 1 large can red enchilada sauce
  2. 2 cups veggie broth
  3. 2 T. oil
  4. 2 T. flour
Toppings (optional)
  1. Green onion, sliced
  2. Black olives, sliced
Instructions
  1. Preheat oven to 350 degrees
Prepare the sauce
  1. In a large saucepan, whisk together the oil and flour until smooth.
  2. Turn the stove on medium to medium-high heat and heat until bubbly. Let this bubble for about a minute while whisking.
  3. Add enchilada sauce and broth and whisk until smooth.
  4. Bring to barely a boil, then reduce heat and let this simmer for about 8 minutes while you prepare the filling.
Prepare the filling
  1. In a mixing bowl, mash the sweet potatoes slightly with a fork. Then stir in all other ingredients until mixed.
  2. Mix about 1/2 cup of the sauce into the filling mixture.
Prepare the enchiladas
  1. In a greased 9x13 pan, pour about 1 cup of the sauce on the bottom of the pan.
  2. Spread 1/8 of the filling down the middle of each tortilla.
  3. Roll up each tortilla (ends are open) and place shortways into the pan beside each other. By the end, you should have to squish the rolled, filled tortillas together to make them fit. That's a good thing!
  4. Top the enchiladas with the remainder of the sauce
  5. Top with green onion and olives if you want to
  6. Bake on 350 for about 40 minutes or until sauce is bubbly
Auntie Jen http://auntiejen.com/