This dish is inspired by the rich tradition of Mexican enchiladas, which date back to Aztec times when corn tortillas were rolled around small fish. Over centuries, enchiladas evolved with regional fillings, sauces, and spices. This plant-based version keeps the soul of the dish intact using hearty black beans and sweet potatoes, both native to Central and South America. It’s a modern, meatless homage to one of Mexico’s most beloved comfort foods.
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 4
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 can (15 oz) black beans, rinsed
- 1 cup corn (fresh or frozen)
- 1 cup enchilada sauce (low-sodium)
- ½ tsp cumin
- ½ tsp smoked paprika
- 4 small corn tortillas, cut into strips
- ¼ cup chopped cilantro (optional)
- 1 avocado, sliced (for topping)
Instructions:
- Preheat oven to 375°F (190°C). Toss sweet potatoes in olive oil and roast for 20 minutes until tender.
- In a large bowl, combine roasted sweet potatoes, beans, corn, spices, and half the enchilada sauce.
- In a baking dish, layer tortilla strips, veggie mix, and sauce. Repeat layers.
- Bake for 20–25 minutes until bubbling. Top with avocado and cilantro.
Flavor & Texture: Smoky, savory, and slightly sweet with a warm, saucy texture.
Customization Tips:
- Add vegan cheese on top for extra richness.
- Use zucchini noodles instead of tortillas for low-carb.
Nutrition (per serving):Calories: 340 | Fat: 9g | Carbs: 52g | Fiber: 10g | Sugars: 7g | Protein: 10g | Sodium: 280mg
