How do I prepare the sweet potatoes for the filling?

Peel and boil the large sweet potatoes until they are tender, then transfer them to a large bowl for mashing with the other filling ingredients.

What's the best way to make the sauce for these enchiladas?

While the potatoes boil, blend the tomato sauce (or fresh tomatoes) with the rest of the sauce ingredients, then simmer until it reduces to a thick consistency.

Can I make these enchiladas ahead of time?

You can prepare the filling and sauce in advance. Assemble the enchiladas and bake them fresh, or assemble and refrigerate before baking, adding a few extra minutes to the bake time.

How much filling should I use per tortilla?

Stuff each warm corn tortilla with approximately 2-3 tablespoons of the sweet potato and black bean filling before rolling.

How should I store leftover Sweet Potato Enchiladas?

Store any leftover baked enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

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Sweet Potato Enchiladas
[Vegan, Gluten-Free]

NC By: Natasha Condie

Author Bio

Natasha is the founder and blogger at Plates for Plants, a vegan and gluten blog... Read More

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Baked sweet potato and black bean enchiladas, smothered in a rich red tomato sauce, served hot in an oven-safe dish.

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Ingredients You Need for Sweet Potato Enchiladas [Vegan, Gluten-Free]

2 large sweet potato, peeled-boiled
3/4 cup black beans
1 small onion - minced
1 medium bell pepper - diced small
1 tsp cumin
10 corn tortillas
2 cup tomato sauce
1 jalapeno
1 tsp cumin
1 red pepper

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How to Prepare Sweet Potato Enchiladas [Vegan, Gluten-Free]

Pre-heat oven to 350F
Boil the sweet potato until tender.
In a large pan, water sauté the onion and pepper until softened, about 5-6 minutes.
Transfer sweet potato and vegetables into a large bowl and mash until well incorporated. Add spices. Warm the tortillas in the oven and then stuff and roll them, about 2-3 tbsp of filling per tortilla.
While the potatoes are boiling, blend the tomatoes or tomato sauce with the rest of the sauce ingredients and simmer until it has reduced to a thick consistency.
Pour some sauce into an oven safe dish to cover the bottom, then add in the enchiladas and then pour the rest over them. Bake for 20-30 minutes.
Enjoy!

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Comments:

Shelly-Ann says:

April 9, 2015 at 6:13 pm

Hi! I noticed the mention of potatoes at the start of Step 5, however, potatoes were not listed in the ingredients.
1. monique says:
  
  April 9, 2015 at 7:58 pm
  
  I was also going to ask about the potatoes!
  
  Also what is a yam? I\’m in Australia so I think we have something different (maybe a sweet potato?)
  
  sounds delicious
2. Andie says:
  
  April 10, 2015 at 2:40 am
  
  I\’d say the word \’potatoes\’ was just a slip up and it was supposed to say \’yams\’ (yams are actually a variety of Sweet Potato). :)