DIYOK: Vegan Enchiladas

by This Land


Lindsay Saunders, who was raised on a small animal farm, teaches us her recipe for black bean and sweet potato vegan enchiladas:


1- 16 oz can black beans
2 -medium sweet potatoes
2 -8oz cans tomato paste
choice of hot sauce
water to thin sauce
~ 1 tbs cumin
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ 2 tbs chili powder
salt and pepper to taste
10 corn tortillas
Cheese of choice for topping (optional)

(preheat oven to 425)

    1. Wash and cube the two sweet potatoes, place in a medium sized pot of water and bring to a boil. (boiling time approx 20 min, until tender)
    2. Place can of black beans into a separate pot and add the following: 1/2 tbs cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste. Heat the beans.
    3. Combine the tomato paste with the remainder of the spices and add hot sauce and water until the sauce is the desired spiciness and consistency.
    4. When the potatoes are tender, strain the water, add a dash salt, and then mash the potatoes.
    5. Stir the beans into the mashed sweet potatoes.  This is your enchilada filling!
    6. Heat each corn tortilla to soften it.  Then, place a heaping spoonful of  filling and roll the tortilla.  Place in a casserole dish.  Continue this process until the casserole dish is full of enchiladas.
    7. Pour enchilada sauce over all of the enchiladas.
    8. Top with cheese.
    9. Place dish in oven until cheese is melted, using broil setting if desired.
    10. Enjoy!