Sweet Potato Black Bean Enchiladas
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Nora Cooks · by Nora★ 5.0 (6)

Sweet Potato Black Bean Enchiladas

NUTRITION · PER SERVING110M COOK
CAL 33%·PRO 32%
CARBS 88G54% OF CAL
19G FIBER61G OTHER8G TOTAL SUGAR
FAT 26G36% OF CAL
3G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Corn tortillas layered with sweet potatoes, black beans, and kale, smothered in vegan enchilada sauce and topped with avocado crema. A hearty, comforting vegan main course.

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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons olive oil (or water for oil-free)
  • 3 tablespoons all-purpose flour (or GF flour)
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons olive oil (divided)
  • 2 medium sweet potatoes (peeled and cut into 1/2 inch chunks (3 cups))
  • 1 small sweet onion (diced)
  • 4 cloves garlic (minced)
  • 3 cups chopped kale
  • 1/4 cup water
  • 15 ounces black beans (drained and rinsed)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup of the homemade enchilada sauce
  • 1/2 teaspoon salt (or to taste)
  • 2 medium ripe avocados
  • 1/2 cup plain dairy-free yogurt
  • 1 clove garlic (minced)
  • 2 tablespoons fresh lime juice
  • 2-3 tablespoons chopped cilantro
  • 1/4 teaspoon salt (or to taste)
  • 12 small corn tortillas (or 6 large flour tortillas)
  • chopped cilantro (optional)
  • Vegan Sour Cream (optional)
  • Pickled Red Onions (optional)
  • lime wedges (for serving)
PREP
40M
SODIUM
1106MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.