Name: One Skillet Black Bean Sweet Potato Enchiladas
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tbsp olive oil; 2 small sweet potatoes (cut into small cubes about 0.5” (2 cups or 400g)); 1 null red bell pepper (diced); 1 null yellow onion (diced); 1 null fresh jalapeño (minced (more or less to taste)); 4 cloves garlic (minced); 1.5 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 0.5 tsp oregano; 0.5 tsp salt; 0.5 tsp black pepper; 15 oz black beans (drained and rinsed (1.5 cups or 260g)); 15 oz corn (drained and rinsed (1.5 cups or 250g)); 1 null lime juice and zest; 2.25 cups enchilada sauce ((590g)); 7 null tortillas (corn traditional, but can use flour*); 1 cup vegan queso (or 1 cup vegan cheese shreds*)

Instructions

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1

In a large pot over medium heat, add olive oil (2 tbsp). Once heated, add sweet potatoes (2 small) and cook for 7-8 minutes or until fork tender but not mushy. Add bell pepper (1 red), onion (1 yellow), jalapeño (1 fresh), and garlic (4 cloves). Sauté for 2-3 minutes.
2

Add chili powder (1.5 tsp), cumin (1 tsp), smoked paprika (1 tsp), oregano (0.5 tsp), salt (0.5 tsp), and black pepper (0.5 tsp). Stir to coat. If ingredients are sticking to your pot, you can add a tiny amount of vegetable stock and turn heat down.
3

Add black beans (15 oz), corn (15 oz), and juice and zest (1 lime). Stir together. Cook just until heated, about 1-2 minutes. Remove ingredients to a bowl. Let cool for 10-15 minutes.
4

Preheat oven to 350 degrees F (176C). In the same skillet, add half of the enchilada sauce (2.25 cups). Lay a tortilla (1) into the sauce, add a scoop of filling and roll up. Repeat until no more filling remains using remaining tortillas (6). Pour remaining [enchilada sauce] over the tortillas. If using vegan cheese shreds, add them now. Bake for 10-15 minutes.
5

Top with avocado slices, red onions, cilantro, and/or jalapeno slices if desired. If using vegan queso (1 cup), add it here.