Vegan Sweet Potato + Double Bean Enchiladas

Ok, if you tell me you are not a fan of enchiladas… I don’t think we can be friends…totally kidding, but please tell me you like enchiladas?!

As I have mentioned before, Joe and I have been trying to eat primarily plant-based for a number of reasons (read more about it here). I’ve been eating this way for several years now, but this was a complete lifestyle change for him. We’ve had a lot of fun trying out new recipes, ordering new things at restaurants, and most importantly noticing the physical health benefits that come along with this style of eating. [Side Note: Ask Joe to see his Fitbit Heart Rate monitor - His resting BPM has dropped significantly since he started eating this way- coincidence? I think NOT!]

Anyway… with this new-ish style of eating, we have found that a lot of the recipes we really enjoy have been Mexican-style dishes. NOT complaining about that.

The sweet potato + bean enchilada recipe below has been modified from the cookbook Thug Kitchen - to make it less mushy (no squash) and pack more of a hearty protein punch (more beans and spices!). The thing I love about it is we can make a whole pan of enchiladas, have some for leftovers and FREEZE some to have on another night (details below). Check out the recipe and try it for yourself!

SWEET POTATO + DOUBLE BEAN ENCHILADAS [VEGAN]

ENCHILADA SAUCE

2 1/4 cups vegetable broth
1/3 cup tomato paste
2 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 to 3 cloves garlic, minced
2 teaspoons soy sauce or tamari
1 tablespoon lime juice

FILLING

1 large sweet potato (about 1 pound), chopped
into nickel-size pieces*
2 teaspoons olive oil
1/2 yellow onion, chopped
1 (15oz) can black beans (drained)
1 (15 oz) can pinto beans (drained)
1 teaspoon chili powder
2 cloves garlic, minced
1 teaspoon maple syrup or agave syrup
1/2 teaspoon ground cumin
1/2 teaspoon salt
A pack of wheat tortillas
Sliced avocado (optional but highly recommended)
Chopped fresh cilantro (optional)

HOW TO MAKE THEM:

THE SAUCE

Put all ingredients (except the lime juice) into a medium saucepan and bring to a simmer. Stir frequently to make sure all ingredients are mixed together and the tomato paste isn’t clumpy. Let sauce simmer for 10 to 15 minutes to thicken up. Add the lime juice and turn off the heat. Let sauce cool while you make the filling. *If you prefer to NOT DIY the sauce, just use your favorite store-bought brand!

THE FILLING

To cook the sweet potato, use a medium saucepan, filled with an inch or two of water, and bring to a boil over medium heat. If you have a metal steamer basket, use that. Otherwise, put the chopped sweet potato directly into the pan. Cover and steam until tender, 10 to 15 minutes. Dump into a bowl and smash the pieces (Don’t worry about making it perfectly smooth!).
While the sweet potato steams, heat the oil over medium heat in a large skillet or wok. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Add the chili powder, cumin, salt, garlic, and both cans of beans. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until combined.

THE ENCHILADAS

Preheat your oven to 375F.
Cover the bottom of a 9 x 13-inch baking dish with about 1.5 cups of enchilada sauce. Using your oven or the microwave, warm up the tortillas. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. Continue that process until you run out of space or out of filling.
Cover the enchiladas with the remaining sauce, cover the dish tightly with foil, and place in the oven for 20 minutes. Take off the foil and cook it for 5 more minutes. Let it cool for a minute or two before serving.
Optional: Top with sliced avocado or chopped cilantro

NOTE: This recipe FREEZES well! If you have leftover enchiladas, I like to place them in a smaller glass dish and cover tightly with aluminum foil. When you are ready to reheat them, take out of the freezer and allow them to thaw in the refrigerator. Cook them covered in the over at 350 F for at least 25-30 minutes. Uncover and cook an additional 5 minutes. Please note cooking times vary depending on the over and HOW thawed the enchiladas are. Check them every 15 minutes or so and adjust timing accordingly!