/gheeː peaː teaː/
Servings: 4 | 0 minutes | 450 kcal
Enchiladas originated in Mexico, and this vegan adaptation was inspired by the desire to enjoy traditional flavors while adhering to plant-based principles. The use of sweet potatoes and black beans was popularized in the late 20th century by health-conscious cooks.
Enchiladas are a staple in Mexican cuisine, but this twist with sweet potatoes and black beans brings a delightful vegan variation to the table. The cashew cream adds a rich texture that will make you forget you ever needed cheese!
Ingredients
- 500 grams sweet potatoes
- 400 grams black beans
- 8 pieces tortillas
- 150 grams cashews
- 2 tablespoons lime juice
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 pieces onion
- 1 pieces bell pepper
- 250 ml tomato sauce
- 100 ml vegetable broth
- 50 grams cilantro
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
- Preheat your oven to 200°C (390°F).
- Peel and cube the sweet potatoes, then toss them in olive oil, cumin, smoked paprika, salt, and pepper.
- Roast the sweet potatoes in the oven for about 20 minutes until tender.
- While the sweet potatoes are roasting, sauté chopped onion and bell pepper in a pan until soft.
- Add the black beans, half of the tomato sauce, and cook for a few minutes. Stir in the roasted sweet potatoes.
- Blend soaked cashews with lime juice, garlic, and vegetable broth to make the cashew cream.
- Fill each tortilla with the sweet potato and black bean mixture, rolling them up and placing them in a baking dish.
- Pour the remaining tomato sauce over the enchiladas and top with cashew cream.
- Bake in the oven for 15-20 minutes until heated through and slightly crispy on top.
- Garnish with fresh cilantro before serving.