Description
A hearty, plant-based dinner featuring roasted sweet potatoes, spiced black beans, and homemade red enchilada sauce, topped with a creamy cashew ‘cheese’. This crowd-pleasing recipe is budget-friendly, gluten-free adaptable, and comes together in under an hour.
Ingredients
Scale
- 2 medium sweet potatoes (about 600g), peeled and cubed
- 2 cans (15oz each / 450g drained) black beans, low-sodium
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 cup corn, frozen or canned
- 1 tablespoon fresh lime juice
- 6 dried guajillo chilies, stems and seeds removed
- 3 dried ancho chilies, stems and seeds removed
- 1 can (14oz / 400g) crushed tomatoes
- 1 cup vegetable broth, low-sodium
- 3 cloves garlic, minced (for sauce)
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin (for sauce)
- Salt to taste
- 1 cup raw cashews, soaked
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt (for cashew cream)
- 8–10 large flour tortillas (10-inch)
- Olive oil for roasting and sautéing
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon cumin. Roast on a baking sheet for 20-25 minutes until tender and caramelized.
- While potatoes roast, toast dried guajillo and ancho chilies in a saucepan with 1 tablespoon oil for 1-2 minutes. Add crushed tomatoes, vegetable broth, 3 cloves minced garlic, oregano, 1/2 teaspoon cumin, and salt. Simmer for 10 minutes, then blend until smooth.
- In a large skillet, sauté diced red onion until softened. Add 4 cloves minced garlic and cook until fragrant. Stir in black beans, roasted sweet potatoes, corn, 1 teaspoon cumin, 1 tablespoon chili powder, and lime juice. Heat through.
- Blend soaked cashews with 1 cup water, nutritional yeast, lemon juice, and 1/2 teaspoon salt until smooth and creamy.
- Preheat oven to 375°F (190°C). Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish. Fill tortillas with the bean/potato mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and drizzle with cashew cream.
- Cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes until bubbling and slightly browned. Let rest for 5 minutes before serving.
Notes
Roasting the sweet potatoes is crucial for texture and flavor; avoid boiling. Soak cashews in boiling water for at least 30 minutes for a smooth cream. Corn tortillas can be used but must be warmed in a skillet to prevent cracking. The enchilada sauce can be made ahead and frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas per ser
- Calories: 480
- Sugar: 10
- Sodium: 650
- Fat: 16
- Saturated Fat: 2
- Carbohydrates: 65
- Fiber: 12
- Protein: 18
Keywords: vegan enchiladas, black bean recipe, sweet potato dinner, plant-based comfort food, gluten-free dinner, cashew cream, Mexican food, easy weeknight dinner