Thug Kitchen: Eat Like You Give a F*ck is a tough, edgy, and fun looking cook book that is hitting shelves this week. Thanks again!! My husband, who is usually all about meat and not a fan of sweet potatoes, asks me regularly if we can make these for dinner. So delicious! I recently became vegetarian and I find this to be the perfect vegetarian meal — it’s so filling and feels indulgent and nutritious at the same time!! Let us know if you try it! My tray would only fit 6 (which was all we needed for that dinner anyway) and so I just layered the second 6 into the tray for cooking today. I love the avocado cream! Good luck! Heat 2 tablespoons of the oil to a large sauté pan over medium heat. Had to sub in cheddar for feta. This is king of “everything I have” foods I ever made! Hi Kate! Thank you! Unfortunately I have a really hard time with the sweet potatoes in here. Add the onion and sweet potato. Mine came out perfect, and my family loved them! Roasted sweet potato and black beans in a smoky tomato sauce wrapped in tortillas and baked to vegan cheesy perfection! Do you think that a sour cream sauce would be ok instead salsa verde? Place the … Made this tonight for my husband as he’s been vegan a while now and usually does all the vegan cooking. This turned out awesome and very pretty! We usually do chickpeas for ththe beans and add lots of fresh peppers from the garden for sauce. Sweet Potato … Set aside … I know you and your loved ones are going to love this vegan enchiladas … Got some fresh corn at the farmer’s market, had corn on the cob with the enchiladas., this meal was a huge hit. I added some cilantro to the top to make it a bit prettier, and some avocado on the side. Bake for 20-25 minutes or until sweet potatoes are fork tender and slightly caramelized. Wonderful, Jason! Dana, you never fail to impress with your creative recipes. I made these last night and they were seriously DELICIOUS! And I just tossed the kale in with the potatoes for the last 5 minutes. Thug Kitchen: Sweet Potato, Squash, & Black Bean Enchiladas. Then threw it in with the mixture for the enchiladas. I never noticed that before. I made them again last night using all of the ingredients, and the avocado crema, and OH MY GOODNESS. LOL. Certainly, this recipe brings all the flavours, and is one to please the masses. I used the 6” Corn burritos shells and I was able to put 12 in a 9×13 pan. I just had a salad on the side and it was plenty. The key to AH-MAZING enchiladas is making your own sauce. I made per the recipe but added a little ancho chili powder as well, This was so good and I made the sauce from scratch. So flavorful, and filling. Everything came out to be perfect! It just doesn’t make sense. Awesome and yummy. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper. It was a good substitute I think but I’d be eager to try it with kale too. A luscious and delectable sweet potato black bean enchiladas recipe. Hi Kate! 5 from 2 votes. I sprinkled some nutritional yeast on top when it came out of the oven. Sweet Potato Black Bean Enchiladas This dish is so fiery and comforting. I found the New Mexico dried chilis in the store, felt so proud making my own sauce. I also substituted butternut squash for the sweet potatoes and it was still delicious! To save some time, on Sunday, I roasted and mashed the potato & put it in a container. (ー。ー) zzz. If you made the recipe, please choose a star rating, too. Season to taste, adding more salt/chipotle peppers/pumpkin as desired. Meanwhile, heat 1 tbsp of avocado oil in a large skillet over medium heat. Black Bean Sweet Potato Enchiladas are total healthy comfort food, and they're super simple to make - no store-bought vegan cheese needed. I tried the recipe today without the green chilies. Highly recommend! One of my absolute favorite go-to recipes. Delish. Notify me of followup comments via e-mail. My first attempt for this recipe. So delicious! Thank you, Karyn! What is a side you would recommend to go with this? onion is translucent. Thanks! Well I didn’t read carefully and removed the skins before I realized. The biggest issue I confronted this time was the corn tortillas–we used our favorite, go-to brand and I microwaved them in a damp towel (which is how we often warm them)–but after I coated them in the sauce and filled them they split open when I folded them. You’re welcome, Brenna! Serve … I wasn’t able to get dried chilis so I used a recipe that had only spices and not peppers that was similar to yours.. hopefully next time I can get my hands on some dried peppers! YUM! I also used pre-made enchilada sauce due to time constraints. MB- Thank you for the recipe – even my swears-he-hates-black beans-and-kale-teenager wolfed down three of these. These Sweet Potato and Black Bean Enchiladas are a great freezer meal ! By the way – they were delicious and had leftovers today! Even used a couple of red chilis I’ve had drying for over a month! Will play around with that in the future. I will make these again and again! Thanks for the attention to detail in your recipe and all the helpful tips – looking forward to making it again! Cover and steam for about 4-5 minutes or until kale is slightly softened but still vibrant green. thank you thank you! Thank you for this and your other delicious recipes—they are always our first choice when trying something new! Then drizzled with a refreshing vegan avocado-lime crema. These did not disappoint they were so so good. But I live alone – I often like to make all my delicious meals for the week in advance – is it possible to freeze these ones BEFORE the final bake? Plus your picture looks absolutely amazing with that rich sauce and that zig zaggy sour cream on top. Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven. Thank you, Callie! The very versatile sweet potato goes south of the border with some unusual spices like cinnamon and allspice. Have a question? C. Add the bel pepper, cooked sweet potato, black beans, and spinach. Thank you for sharing and taking the time to review. Hi! Most really love this recipe. We added a little jack/cheddar cheese in the mix and it was delicious. Make it dairy free/vegan: Omit the cheese. Thanks for sharing! I made these last night using plain Idaho potatoes, spinach and beans for filling. Another home run for Dana. Toss to combine. Used half yams and half sweet potatoes. Tomato paste will help thicken it and add flavor. Then flip it over to coat the other side. The roasted sweet potatoes were so good! I am having a hard time keeping up with work and life. Thanks so much! These were really good! I believe this recipe freezes well. 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