Recipes › Dinner

• Dinner
• 45 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Vegan black bean enchiladas

Sweet potato and black bean enchiladas in smoky sauce with avocado.

Calories

495

Protein

14 g

Carbs

82 g

Fat

15 g

Per serving. Makes 4 servings.

Ingredients

• 500 g Sweet potato
• 1 tbsp Olive oil
• 400 g Black beans, canned, drained
• 1 tsp Ground cumin
• 8 Corn tortilla
• 1 Avocado
• 10 g Fresh coriander
• 4 servings Enchilada sauce

Contains: Celery. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Peel the sweet potato and cut into 1.5 cm cubes.
2. Toss with the oil and cumin on a baking tray and roast for 20 minutes until tender.
3. Mix the sweet potato with the black beans and a third of the enchilada sauce, lightly crushing some of the beans.
4. Warm the tortillas so they roll without cracking. Fill, roll up and lay seam side down in a baking dish. Pour over the rest of the sauce.
5. Bake for 20 minutes until bubbling.
6. Serve two each, topped with sliced avocado and chopped coriander.

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