Black Bean Sweet Potato Enchiladas

A contemporary vegetarian twist on a classic favorite. These enchiladas pack all of the flavor and savory goodness, with the contemporary twist of plant-forward sweet potato and black bean.


What You'll Need

1 Tbl. Oil-Canola
1 1/2 Cups Sweet potatoes-small diced
1/2 Cups Onions-Spanish-small diced
1/4 Cup Garlic-minced
2 Cups Black beans-canned-drained
1/4 Cup Cilantro
1 1/2 Cups Vegan Cheese-shredded
3 Cups Passport Global Flavors by Custom Culinary® Tomatillo Serrano Sauce
9 each Tortillas-corn 4.5 inch
2 Cups Vegan Cheese-Shredded
1/4 Cup Vegan Sour Cream
1 Cup Shredded Lettuce
1/2 Cups Guacamole
PREPARATION

  1. FILLING: To make the filling, pre-heat a large sauté pan over medium-high heat for 1-2 minutes. Add oil, sweet potatoes, onions and garlic and sauté for 2-4 minutes or until the sweet potatoes begin to brown and are cooked. Once cooked add the black beans and cilantro. Cook for another 2-5 minutes and remove from the heat and add the vegan cheese once the mixture is cool. Set aside
  2. In a small saucepan warm the Passport Global Flavors™ by Custom Culinary Tomatillo Serrano Sauce. Dip one tortilla at a time into the warmed sauce and fill each tortilla with about ¼-1/3rd cup of filling into each tortilla and roll them up. Place each filled and rolled tortilla into a baking dish until all the filling is used and top with the remaining sauce, the shredded vegan cheese and cover with foil.
  3. Bake in a 350-degree Fahrenheit over for 20 minutes with the foil on until the filling is hot. Remove the foil and bake for another 5-7 minutes or until the cheese is melted and lightly brown.
  4. Remove from the oven and serve each portion with 3 each of the rolled enchiladas. Top each portion with a dollop of vegan sour cream, some shredded lettuce and a dollop of guacamole. Serve immediately.