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Sweet Potato & Bean Enchiladas

Sweet Potato & Bean Enchiladas

$8.59 recipe | $0.86 serving
Prepare yourself for the most delicious sweet potato bean enchiladas. Spicy, smokey, and everything in between. You'll wonder why you didn't make these sooner!
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner, Lunch
Cuisine Mexican, Vegan
Servings 10 servings
Calories 179 kcal

Equipment

  • Chef knife
  • Large mixing bowl
  • Frying pan
  • Casserole dish

Ingredients
 

Tortillas

  • 10 small corn tortillas ($0.57)

Filling

  • 1 large sweet potato, cubed small ($0.47)
  • 1 ½ cups beans of choice, roughly mashed ($0.43)
  • 1 small white onion ($0.20)
  • 1 clove garlic ($0.04)
  • ½ tbsp coconut sugar ($0.02)
  • 1 whole canned chipotle pepper in adobo sauce ($0.14)
  • 1-2 tsp extra adobo sauce ($0.04)
  • 2 tbsp lime, juiced ($0.24)
  • 1 tbsp chili powder ($0.03)
  • 1 tsp cumin ($0.01)
  • sea salt and pepper to taste ($0.02)
  • 1 recipe enchilada sauce ($2.09)

Add-Ins optional

Instructions
 

  • Preheat oven to 350°F. Cube sweet potatoes, and coat with 1 tbsp oil, salt, and pepper. Bake for 30-35 minutes.
  • Optional: prepare your vegan ground beef and bake at 350°F for 30-35 minutes. Alternatively, you can use store-bought veggie grounds to save time.
  • Place beans into a bowl and roughly mash them with a potato masher or fork.
  • In a large pan, heat a ½ tbsp of oil on medium. Add in diced onion and sauté for 1-2 minutes. Then, add in garlic and the rest of the spices. Cook for another 2-3 minutes on low-medium.
  • Once spices are fragrant, add in the beans, chipotle peppers, and 1-2 tsp of adobo sauce. Cook on low for another 2-3 minutes, or until well combined. If the pan is looking dry, add in some water 1 tbsp at a time.
  • Take your bean mixture off the heat. In the same pan, add in lime juice, vegan ground beef (or store-bought veggie grounds), sweet potatoes, and spinach. Combine everything, and set aside.
  • To assemble, layer some enchilada sauce on the bottom of a casserole dish. Place a tortilla in the dish, fill it with 3-4 tablespoons of the filling mixture, and roll. Continue this step until your casserole dish is full.
  • Use a generous amount of enchilada sauce to cover the rolled tortillas. Top with sliced jalapeños if you like a little extra spice.
  • Bake, uncovered, for 25-30 minutes, or until the enchiladas are starting to get nice and crispy.

Notes

  • You can use basically any type of bean in this recipe, but our favorites are black beans, chili beans, or pinto.
  • You do not necessary to make your own enchilada sauce for this recipe. You can save some time by using store-bought sauce. If you prefer crispier enchiladas, just use a little less sauce.

Nutrition

Nutrition Facts
Sweet Potato & Bean Enchiladas
Serving Size
 
1 serving
Amount per Serving
Calories
179
% Daily Value*
Fat
 
5.4
g
8
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
250
mg
11
%
Potassium
 
370
mg
11
%
Carbohydrates
 
28.5
g
10
%
Fiber
 
5.8
g
24
%
Sugar
 
6.2
g
7
%
Protein
 
4.9
g
10
%
Vitamin A
 
3240
IU
65
%
Vitamin C
 
12.6
mg
15
%
Calcium
 
30
mg
3
%
Iron
 
0.56
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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