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Black Bean and Sweet Potato Enchiladas


adapted from Vegan Planet, Robin Robertson

The spiciness of black beans in salsa blends with the mellowness of roasted sweet potatoes in these enchiladas.


680 g 24 oz. sweet potatoes, peeled and diced
15 ml1 T. olive oil
1 large garlic clove, minced
1 small, fresh hot chile, seeded and minced
350 ml1 & 1/2 c. cooked or one 15 oz. can black beans, drained and rinsed
one 14.5 oz. can diced tomatoes
15 ml1 T. chili powder
salt and pepper to taste
470 ml2 c. your favorite salsa (I use one cup hot, one cup medium)
8 flour tortillas


Preheat the oven to 400 degrees. Arrange the sweet potatoes in a single layer on a lightly oiled baking sheet and roast until tender, turning once, about 20 minutes. Remove from the oven and set aside.

Reduce the oven temperature to 350 degrees. Heat the olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring, until fragrant, about 30 seconds. Add the beans, tomatoes, chili powder, and salt and pepper to taste. Stir in the sweet potatoes and simmer for 5 minutes. Set aside.

Spread a thin layer of salsa over the bottom of a lightly oiled 9 x 13 -inch baking dish and set aside.

Place a tortilla on a flat surface. Spoon a portion of the sweet potato mixture down the center of the tortilla and roll it up. Place the filled tortilla in the baking dish seam side down and repeat with the remaining tortillas and filling mixture. Spoon any remaining filling mixture on top of the enchiladas and top with the remaining salsa. Cover and bake until hot and bubbly, about 20 minutes. Serve hot.


In the photo I was trying some kind of sour cream as a topping, maybe this one: Tofu Sour Cream. That worked out reasonably well, but this week we just passed a bowl of guacamole at the table instead. It was a wonderful addition! The coolness of the avocado is a nice contrast to the spiciness of the enchiladas.

I made this this evening with my exchange student "Charly." She is vegan, and we have been learning a great deal from her. Thank goodness for Joe Cantrell for telling me about this wonderful site. The only changes I made - I added an extra clove garlic, and half onion to the onion/chile mixture. I also added about a teaspoon of whole cumin seed to the sautéed onion in addition to a teaspoon ground cumin. For tomatoes, I used Rotels.

I used corn tortilla which I warmed in the oven before filling so that they would not fall apart.

I served it with fresh mango diced with cilantro and juice from half a lime. Guacamole, and shredded cabbage.


Sarah and Don made this with corn tortillas spread in layers (easier than rolling them up). She added chunks of portobello mushroom and zucchini. She used her homemade salsa verde and topped it with a generous amount of cashew sour cream. It was very delicious (I got to be there!) ----Eve

Sarah kindly provided the details:
2 Dozen 5" Home made tortillas made with masa, pressed in a tortilla press and fried lightly. (We layered them like making lasagna)

Vegetables: 4 Portobellos, 1 onion, 1 can black beans, 4 cloves garlic, 2 med. sweet potatoes, 2 zucchinis, about 3/4 lb. fresh spinach. Also a 14.5 oz. can of tomatoes. All veg. were sauteed except the sweet potato which was chopped and boiled.

Approximate quantities on the spices: 1 tsp cumin and 1/2 tsp. peppercorns toasted and ground, 1 tsp. coriander, 1 Tbsp. ground ancho chile, 1/2 Tbsp. smoked paprika, 1 tsp. Bango sauce (sweet soy), and salt.

Home made Green Tomato Enchilada sauce: Green Tomato Enchilada Sauce