Vegan Black Bean Enchiladas

How to Make Vegan Black Bean Enchiladas

1. 1

   Step 1: Roast the sweet potatoes

   Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, taco seasoning and half the salt on a rimmed baking sheet in a single layer. Roast until fork-tender and lightly caramelized, about 20–25 minutes, turning once; set aside to cool slightly.

   For this step

   • 2 mediumSweet potatoes, peeled and diced
   • 2 tbspOlive oil
   
2. 2

   Step 2: Prepare the black bean filling

   While potatoes roast, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion and garlic until translucent, 4–5 minutes, then add black beans and roasted sweet potato; lightly mash about half the beans and potatoes with the back of a spoon to create a saucy but textured filling. Season to taste with remaining salt and additional taco seasoning if desired and keep warm.

   For this step

   • 2 cupsCooked black beans, drained and rinsed
   • 1 packageAromatics: yellow onion (1 medium) and garlic (2 cloves), diced
   
3. 3

   Step 3: Make the dairy-free cashew crema

   Soak cashews in hot water for 10–15 minutes (or use pre-soaked cashews), then drain. In a blender combine cashews, juice of the lime, 3–4 tablespoons water, and a pinch of salt; blend until very smooth, adding more water to reach a pourable crema consistency. Taste and adjust lime or salt for brightness.

   For this step

   • 1/2 cupRaw cashews (soaked) for crema
   • 1 mediumLime
   
4. 4

   Step 4: Assemble the enchiladas

   Warm tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave to make them pliable. Spoon about 1/4–1/3 cup of the filling down the center of each tortilla, roll snugly, and place seam-side down in a 9x13-inch (23x33 cm) baking dish. Pour the enchilada sauce evenly over the rolled tortillas, coating them thoroughly.

   For this step

   • 2 cupsEnchilada sauce (store-bought or homemade)
   • 8 tortillasCorn tortillas
   
5. 5

   Step 5: Bake until bubbly

   Bake the assembled enchiladas in the preheated 400°F (200°C) oven for 15–20 minutes, until the sauce is bubbling and edges of the tortillas are slightly crisp. Remove from oven and let rest 5 minutes before serving.
   
6. 6

   Step 6: Finish and serve

   Serve enchiladas topped with generous drizzles of cashew crema and an extra squeeze of lime. Garnish with chopped cilantro or sliced green onions if desired; these enchiladas pair well with a simple green salad or rice.
   

1. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, taco seasoning and half the salt on a rimmed baking sheet in a single layer. Roast until fork-tender and lightly caramelized, about 20–25 minutes, turning once; set aside to cool slightly.
2. While potatoes roast, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion and garlic until translucent, 4–5 minutes, then add black beans and roasted sweet potato; lightly mash about half the beans and potatoes with the back of a spoon to create a saucy but textured filling. Season to taste with remaining salt and additional taco seasoning if desired and keep warm.
3. Soak cashews in hot water for 10–15 minutes (or use pre-soaked cashews), then drain. In a blender combine cashews, juice of the lime, 3–4 tablespoons water, and a pinch of salt; blend until very smooth, adding more water to reach a pourable crema consistency. Taste and adjust lime or salt for brightness.
4. Warm tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave to make them pliable. Spoon about 1/4–1/3 cup of the filling down the center of each tortilla, roll snugly, and place seam-side down in a 9x13-inch (23x33 cm) baking dish. Pour the enchilada sauce evenly over the rolled tortillas, coating them thoroughly.
5. Bake the assembled enchiladas in the preheated 400°F (200°C) oven for 15–20 minutes, until the sauce is bubbling and edges of the tortillas are slightly crisp. Remove from oven and let rest 5 minutes before serving.
6. Serve enchiladas topped with generous drizzles of cashew crema and an extra squeeze of lime. Garnish with chopped cilantro or sliced green onions if desired; these enchiladas pair well with a simple green salad or rice.