Much like popular Italian baked pasta dishes such as cannelloni or lasagna, this vegan Mexican baked tortilla dish is wonderfully rich despite the total absence of meat and dairy. There is only one drawback to this meal — it's so absurdly delicious and wholesome that it presents a challenge to the cook to come up with something that has as much flair and finesse for the next dinner. Thankfully there were leftovers.
Honestly, these must be the best enchiladas I have ever made and enjoyed. If you fancy meat or cheesy dishes, you won't miss either here even though these are completely vegan. And quite filling too. A spiced filling of black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce. Topped with a colorful creamy avocado and cilantro cream sauce with fresh lime juice that is drizzled on just before serving, this is a complete meal. Everything you need to nourish is included and these enchiladas are an ideal choice if you happen to be entertaining guests.
The enchilada sauce can be made the day before and the sweet potato roasted ahead of time as well so that everything comes together with ease when it's time to prepare dinner.
|Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce|
|Recipe by Lisa Turner|
Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out
Published on October 6, 2015
Black beans, sweet potato, brown rice, spinach and black olives wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce
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This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook and now administered by me. I am also hosting this month. I'm also sharing this with Jacqueline's weekly Meat Free Mondays event.
Other Mexican-style dishes to enjoy from Lisa's Vegetarian Kitchen:
Cornmeal-Crusted Kidney Bean and Black Bean Chili
Refried Beans with Pumpkin
Mexican-Style Mung Bean Tostadas
Pinto Bean and Avocado Burritos