Sweet Potato and Black Bean Enchiladas with Chipotle Cashew Cheese (Vegan)
The best sweet potato and black bean enchiladas covered in tangy salsa verde and a gooey, vegan chipotle cashew cheese.
Ingredients
Enchiladas
- 1 15 oz. can black beans
- 1 lb. sweet potatoes
- ½ yellow onion diced
- 2 tablespoon neutral flavored oil optional
- 3 cloves garlic minced
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ¾-1 cup salsa verde
- 5-6 flour tortillas can opt for a gluten-free tortilla instead
- Pepitas, cilantro, and avocado for topping (optional)
Chipotle Cashew Cheeze
- 1 roasted red pepper
- ½ cup cashews soaked for at least 20 mins
- 2 tablespoon - ¼ cup water
- ½ teaspoon sea salt
- 2 cloves garlic
- 2 tablespoon lemon juice
- 1 tablespoon tapioca starch
- 3 tablespoon nutritional yeast
- 2 chipotle peppers in adobo or 3 tablespoon of surrounding liquid for less heat
Instructions
- Preheat oven to 425.
- Peel and dice sweet potatoes, and add to a pot of boiling water. Reduce heat to medium low and cover, simmering for 15-20 mins, until soft and easily pierced with a fork. Remove potatoes and mash them with a fork or potato masher in a medium bowl.
- Drain black beans, reserving 2 tablespoon of liquid.
- Sauté diced onion in oil until translucent over medium heat, 3-5 mins.* Add garlic, cumin, black beans, liquid, and salt, and sauté for about 5 more mins, until fragrant. Set aside black bean mixture.
Blend all ingredients for chipotle cashew cheese in a high speed blender until smooth. Start with 2 tablespoon of water and if too thick, add more water 1 tablespoon at a time. - Put ¼ cup + 2 tablespoon salsa verde at the bottom of a 9x13 baking dish and spread around evenly. If the tortillas need to be softened to work with, microwave them. Divide the mashed sweet potato and black bean mixture amongst 5-6 tortillas, and place seam side down in the baking dish. Top with ¼ cup + 2 tablespoon more salsa verde, adding more if desired. Pour cheese sauce over enchiladas and smooth with a spoon.
- Bake for 12-17 minutes.
- Remove from oven, top with cilantro, pepitas, and avocado, and serve! Enjoy!
Notes
*Oil-free method: simply use 2 tablespoon of water to sauté the onions and garlic instead of oil, until soft, fragrant, and translucent.
Nutrition
Calories: 705kcalCarbohydrates: 101gProtein: 23gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 2351mgPotassium: 1503mgFiber: 20gSugar: 15gVitamin A: 21884IUVitamin C: 22mgCalcium: 202mgIron: 8mg
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