Sweet Potato Black Bean Enchiladas

After making some tasty green chile, I wasn’t sure what the best way to use it was gonna be. I am not a huge mexican food fan, but something spicy, a little sweet, and gooey (in a good way of course) sounded amazing.

I found a couple recipes for vegan enchiladas, but the one from Yummly sounded the best. I liked the idea of using sweet potatoes, black beans and corn. I thought that the different textures would be great in an otherwise texture-less dish. I also decided to add some edamame into the mix and top the enchiladas with Daiya cheddar cheese. I have a hard time picturing enchiladas without cheese, but this recipe is still awesome without it.

Once the green chile is made, this recipe takes just minutes to prepare. After 40 minutes in the oven, you have a delicious dinner! You can prep this dish the night before and bake it the next day. Not to mention this dish makes great leftovers.

Based on a recipe by Yummly

• 1 sweet potato
• 1 1/2 cups black beans
• 1 onion, diced
• 3/4 cup corn
• 3/4 cup edamame
• 4 oz green chile
• 1 teaspoon corriander
• 1 teaspoon cumin
• 1 teaspoon chili powder
• sprinkle of cayenne
• 2 garlic gloves
• 12 oz homemade green chile, or store bought if you prefer
• 5 whole wheat tortillas
• 1/2 package Daiya Cheddar Cheese

Cook the sweet potato until tender with a method of your choosing.

Saute everything except for the homemade green chile, tortillas and cheese, over medium heat. Reduce this mixture until it’s thick.

Put a thin layer of green chile on the bottom on your baking dish. Wrap the filling in the tortillas, place in baking dish, and douse them with the green chile. Bake uncovered for 40 minutes at 350 degrees (until the tops are a little browned and slightly crispy).