When I began my plant-based lifestyle this 2020 I received a lot of concerns from friends and families. Questions like “How will you get enough protein? Aren’t you hungry? Won’t you get bored with meals?” My answer at the beginning was a little uncertain, because I didn’t have any experience. But after just 6 weeks of my plant-based lifestyle I can easily say “Meat is not the only way to get protein, in fact it is not even the most efficient way. No, I’m not hungry, in fact I am full longer after snacks and meals than I was before because I am eating whole foods. No, I’m not bored, in fact, I feel like I have so much more variety in my meals.”
This recipe was one of my first successes in week one of the plant-based journey and it is the one I continue to get asked for the most. So I’m sharing it today.
Sweet Potato & Black Bean Enchiladas
Ingredients
- 1 large sweet potato
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (4 oz) diced green chiles
- 2 cloves garlic, pressed or minced
- 2 tbsp lime juice
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups salsa verde
- 12 corn tortillas
- 1/2 cup almond milk shredded mozzarella
- 1 avocado, sliced
- 1/4 cup fresh chopped cilantro
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potato in half lengthwise and coat the flat side with avocado oil or olive oil. Place the sweet potato flat-side down on the baking sheet. Bake until tender and cooked through, about 35 minutes, Tip: I bake & mash my sweet potato during my weekly meal prep to save time the night I make this meal.
- Meanwhile prepare the enchilada dish by pouring enough salsa verde into a 9 by 13 inch baking dish to lightly cover the bottom. (approximately 1/2 cup is enough).
- In a medium mixing bowl, combine: black beans, jalapeno, garlic, lime juice, chili powder, cayenne pepper, salt & pepper. Mix with rubber spatula to blend.
- Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash up the sweet potato.
- Stir the mashed sweet potato into the bowl of filling. Taste and add any additional spices if preferred.
- Warm up tortillas on the stove to avoid breakage. Wrap in a tea towel to keep warm.
- Working with one tortilla at a time, spread filling down the center of each tortilla. Then wrap both sides over the filling and place in your baking dish. Repeat for all of the tortillas. Note: corn tortillas are slightly more fragile, so handle carefully and don't stress small tears. They will hold together during cooking process.
- Top with the remaining salsa verde and 1/2 cup cheese. Bake uncovered for 25 to 35 minutes, until sauce is bubbling and cheese is lightly browned.
- Let the dish cool for about 5 minutes. Plate and top with sliced avocado and chopped cilantro. Enjoy!