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Black Bean, Quinoa, Sweet Potato Enchiladas

Vegan or Vegetarian Homemade Enchiladas

This was the second meal I was itching to make when I came back from Costa Rica, the first being Chickpea Curry Stew (no pics, we were way too hungry lol). If you read my last post, you know that I STRUGGLED with finding adequate produce to cook the way I like in Costa Rica. I made do, but I couldn’t wait to get home and try out some new dishes!

These black bean, quinoa, sweet potato enchiladas are totally vegan if you use corn tortillas. I used spinach wraps, because we already had them and they were delicious!

black bean enchiladas1

yuuummmm

Ingredients: 

Sauce

  • 1/4 cup of tomato paste
  • 3 cups vegetable broth
  • 1/4 cup all purpose flour
  • 2 Tbsp. olive oil
  • 2 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. chili powder
veggie enchiladas

homemade enchilada sauce

Enchilada

  • 1 can or 15oz black beans
  • 1 can or 15oz corn
  • 2 sweet potato
  • spinach wraps
  • 1/2 cups quinoa
  • 4-5  green onions, sliced
  • 1 tsp. cumin
  • 2 small avocados
  • almond cheese or nutritional yeast
  • cilantro
black enchiladas

Noah getting impatient lol

It starts with the sauce:

  1. Boil the quinoa and bake the sweet potato (or you can dice and boil it too)
  2. In a bowl – mix together the flour and spices
  3. Heat olive oil in a sauce pan and add tomato paste when warm.
  4. Stir in the flour and spices
  5. Whisk and add in vegetable broth once blended.
  6. Continue whisking until it comes to a boil.
  7. Cover and simmer until thickened. (salt and pepper to taste)

While your sauce is brewing:

  1. Dice avocados and green onions
  2. Drain beans and corn/pour into large bowlvegan enchiladas
  3. Add avocados, green onions, quinoa and cumin
  4. STIR 🙂
  5. Toss in the avocado and sweet potato

Let it bake:

  1. Coat the bottom of your pan with your enchilada sauce
  2. Spoon the filling into each tortilla, roll it up and place it seam side down
  3. Pour the remaining sauce over it
  4. Bake for 25 minutes.
  5. Top with cilantro and almond cheese or nutritional yeast.

Now Enjoy!! 

black bean enchiladas

 

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Briana Myrie

Co-Founder & Content Editor Hippie at heart, lover of love.

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