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Smoky Chipotle, Black Bean & Sweet Potato Enchiladas

Smoky Chipotle, Black Bean & Sweet Potato Enchiladas
Soft tortillas packed with roasted sweet potato, black beans and peppers, covered with smoky chipotle tomato sauce and a bubbling plant-based cheese topping.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: easy
Servings: 4
Dietary: Dairy Free, Egg-Free, Gluten-Free Adaptable, Vegan, Vegetarian
Description

Soft tortillas packed with roasted sweet potato, black beans and peppers, covered with smoky chipotle tomato sauce and a bubbling plant-based cheese topping.

Ingredients
    For the Filling
  • 600 g sweet potatoes, cubed
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 medium red onion, diced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 2 x 400 g tins black beans, drained
  • 1 tbsp lemon juice
  • ½ tsp fine sea salt
  • Black pepper
    • For the Chipotle Tomato Sauce
  • 1 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1–2 tbsp chipotle chilli paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 500 g passata
  • 120 ml vegetable stock
  • 1 tsp maple syrup
  • 1 tsp apple cider vinegar
  • Salt and black pepper
    • For Assembly
  • 8 medium soft tortillas
  • 120 g grated melting-style plant-based cheese
  • 1 ripe avocado
  • Fresh coriander
  • 1 lemon, cut into wedges
  • 100 g unsweetened plant-based yoghurt (optional)
Instructions
  1. 1
    Roast sweet potato, peppers and onion with oil and spices at 200°C fan for 25–30 minutes.
  2. 2
    Make sauce by cooking garlic and spices, then simmering passata, stock, maple syrup and vinegar for 10–12 minutes.
  3. 3
    Fold black beans and lemon juice into roasted vegetables.
  4. 4
    Spread one-third sauce in baking dish.
  5. 5
    Fill and roll warmed tortillas; arrange seam-side down.
  6. 6
    Cover with remaining sauce and plant-based cheese.
  7. 7
    Bake at 190°C fan for 18–22 minutes.
  8. 8
    Rest 5 minutes and serve with avocado, coriander, lemon and optional yoghurt.
Note
Chipotle pastes vary in heat; start with 1 tbsp. For gluten-free use suitable corn tortillas and check all packaged ingredients. Assemble shortly before baking for best texture.
Keywords: sweet potato black bean enchiladas, vegan enchiladas, chipotle enchiladas, plant-based family dinner
Read it online: https://thatrecipesite.com/recipe/smoky-chipotle-black-bean-sweet-potato-enchiladas/
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