Vegan Sweet Potato Enchiladas Recipe

Recipesfull introduces to you: Enchilada Recipes. (Vegan Sweet Potato Enchiladas Recipe). This vegan enchiladas dish is one of our favorites and finds its way onto our dinner table every week. Try serving them with guacamole on top along with rice.

Brief

Prep 20 mins

Cook: 44 mins

Total: 1hr4 mins

Servings: 8

Yield: 8 enchiladas

Vegan Sweet Potato Enchiladas Recipe

Ingredients

1 large sweet potato

chopped

2 tablespoons olive oil

1 onion

chopped

3 cloves garlic

minced

or more to taste

2 (15.5 ounce) cans black beans

drained and rinsed

1 green bell pepper

chopped

1 (16 ounce) bag frozen chopped spinach

thawed and drained

1 tablespoon lime juice

or to taste

1 teaspoon ground cumin

or more to taste

1 teaspoon cayenne pepper

salt to taste

3 cups enchilada sauce

divided

8 (8 inch) flour tortillas

Iowa Enchiladas

Main Dish

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato cover and steam until tender 2 to 6 minutes.

Step 3

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent about 5 minutes. Add garlic; cook and stir until fragrant 2 to 4 minutes. Add the steamed sweet potato black beans green bell pepper spinach lime juice cumin cayenne pepper and salt. Cook until flavors blend about 5 minutes. Add 2 cups enchilada sauce; cook until slightly absorbed about 5 minutes more.

Step 4

Spoon 1 to 2 cups enchilada mixture into the bottom of a 9x13-inch baking dish and about 1 cup into each tortilla. Arrange filled tortillas in the baking dish. Pour remaining 1 cup enchilada sauce over the tortillas.

Step 5

Bake in the preheated oven until sauce is deep red and enchiladas are heated through about 20 minutes.

Nutritional Information

Vegan Sweet Potato Enchiladas Recipe

Servings Per Recipe:8

Calories: 405.9

% Daily Value *

Protein: 13.8g 28%

Carbohydrates: 67.1g 22%

Dietary Fiber: 12.6g 51%

Sugars: 4g

Fat: 9.6g 15%

Saturated Fat: 1.8g 9%

Vitamin A Iu: 8667.4IU 173%

Niacin Equivalents: 6.6mg 51%

Vitamin B6: 0.4mg 27%

Vitamin C: 26.3mg 44%

Folate: 147mcg 37%

Calcium: 111.1mg 11%

Iron: 5.5mg 31%

Magnesium: 88.9mg 32%

Potassium: 965.7mg 27%

Sodium: 995.9mg 40%

Thiamin: 0.5mg 47%

Calories From Fat: 86

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.