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These vegan enchiladas are packed with flavor and are also hearty enough to satisfy even the hungriest “meat-eater.” Don’t believe me? Ask my husband. He and his friend John were patting their bellies last night after eating two enchiladas, telling me how good they were and how they couldn’t believe they were full from eating vegetables. (Recipe adapted from Vegan Planet)
Preheat the oven to 400 degrees F.
Peel your sweet potatoes, and chop them into 1-inch chunks. Spread them out on ungreased cookie sheets in a single layer. Roast in the oven for 20 minutes, tossing halfway through.
Meanwhile, prepare the rest of the ingredients. Chop up your garlic, red onion, green chiles and tomatoes.
After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.
In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds. Add the black beans, tomatoes, chili powder, salt and pepper. Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.
While the filling is on the stove, prepare a 9×13 glass dish by spraying lightly with olive oil spray, and coating the bottom with a light layer of salsa. Grab your tortillas (I like to buy tortillas made locally because they are fresh and with fewer ingredients than most store brands) and set up a filling station. Place a spoonful of filling into the middle of each tortilla, roll it up and place it seam-side down in your dish. Repeat until there are eight enchiladas in your pan. Spoon any extra filling over the top. Add the remaining salsa and the chopped red onion to the top of the enchiladas. Bake for 20 minutes. Serve and enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!