Meatless Monday: Sweet Potato Black Bean Enchiladas

Burritos are all the craze (there are even Sushi Burritos and Cotton Candy Ice Cream Burritos – seriously, google it!), and tacos have their very own day #TacoTuesday. But where’s the love for the humble Mexican classic, the enchilada?? We’re bringing it back with these Sweet Potato Black Bean Enchiladas for #MeatlessMonday.

  • 6 small corn tortillas  20643878_10159144492575258_170380101_n
  • 1 sweet potato
  • 1 can black beans (540 mL)
  • 1/2 a white onion
  • 3 cloves of garlic
  • 1 tbsp vegetable oil
  • 1 portobello mushroom
  • 1/2 a red or yellow pepper
  • 1 Roma tomato
  • one small jalapeno
  • 1 large chipotle pepper (The best option is to use canned chipotles in adobo sauce, but you can substitute 1 tsp ground chipotle)
  • 1 cup grated cheddar cheese, or your favourite vegan cheese – try a nacho flavoured variety for extra flavour!
  • Tomatillo or red enchilada sauce to cover the enchiladas (I used two small cans of La Costena green Mexican salsa)
  1. Microwave the sweet potato for 3-4 minutes, until cooked almost all the way through. It should be tender, but not mushy. Carefully cut the hot potato into small, bite-sized pieces. Set this aside.
  2. Dice the onion and garlic, and put them in a large pan over medium-high heat along with the vegetable oil. Stir the pan occasionally through all the following steps.
  3. Chop the mushroom, adding it to the pan once the onion is translucent.
  4. Rinse the beans, then add them and the sweet potato to the pan.
  5. Chop the tomato and red/yellow pepper, and dice the jalapeno and chipotle. Add them to the pan along with 1 tsp of salt and pepper. Continue cooking for 3-4 min to allow the flavours to meld.
  6. Form the enchiladas by putting a large scoop of filling and a sprinkle of cheese on a tortilla, then roll it up. Make sure to save cheese to sprinkle on top.
  7. Place the enchiladas in a baking dish side by side, sprinkle with the remaining cheese and top with sauce.20707705_10159144486940258_432186745_n
  8. Bake at 400°F for ~15 minutes, until cheese is bubbly. Serve with rice, refried beans and salad – try romaine lettuce topped with pico de gallo and chopped avocado.



The Ladies of Sustainability ❤


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