Units
Scale
Ingredients
- 2–3 tbsp olive oil
- 2–3 sweet potatoes (cubed)
- 1x400g tinned black beans (drained and rinsed)
- 1 onion (sliced)
- 2 cups kale
- 2–3 garlic cloves (grated)
- 1 tsp cumin powder
- 1/2–2 tsp cayenne powder (depends on how spicy your enchilada sauce is!)
- salt and black pepper (to taste)
- 400 ml enchilada sauce (*homemade version in notes)
- 5 medium tortillas
- 1–2 cups grated vegan cheese
- avocado, fresh coriander leaves, green chilies (for serving)
Instructions
- Roast: Pre-heat oven to 200°C/390°F. In a large baking tray, add the cubed sweet potatoes and toss with cumin powder, salt, black pepper, and 1 tbsp olive oil. Bake for 20 minutes or until sweet potatoes are fork tender.
- In a large skillet, heat 1 tbsp of oil over medium heat. Add in the sliced onions and cook until slightly golden. Mix in grated garlic, and then the black beans and kale. Cook for 5 minutes or until the kale has wilted. Transfer the mixture to the baked sweet potatoes, and give it a quick mix.
- Bake: Into the same skillet (or a baking dish), add in the enchilada sauce, reserving 3/4 cup. Stuff the sweet potato black bean filling into the tortillas. Carefully transfer into the sauced skillet. Add any remaining filling over the wrapped tortillas. Pour that reserved 3/4 cup of enchilada sauce. Top with vegan cheese (sprinkle it with a little water for perfectly melted vegan cheese!!), and bake for 30-35 minutes! Serve with avocado, fresh coriander leaves, and a little vegan feta cheese. Enjoy!
Notes
Enchilada sauce:
Heat 1 tbsp of oil in a pan, add the 1 onion, and 2 grated garlic cloves. Cook until onions become translucent. Add in 3/4 tinned tomato puree, 1 tbsp tomato puree, salt, black pepper, 1 tsp cumin powder and 1 tsp chili powder. Cook for 5 minutes. Add 1/2 tsp brown sugar, juice from half a small lemon and 200ml veggie stock (made with 1 stock cube). Cook for a further 5 minutes. Allow to cool, then blend until smooth.
Nutrition
- Calories: 580