Vegan Sweet Potato & Black Bean Enchiladas

8. November 2011 by Tara.

In case you haven’t heard yet, I have been following a vegan diet since June 2011. Jeff bought me a book at the beginning of summer on how to reverse diabetes (I have type 2), and I read it cover to cover within about a week. It was so interesting, and it made sense to my scientific brain! Since then, I feel so much better and have lots more energy. I’ve lost about 12 pounds and I plan on losing a lot more in the coming months & years.

My challenge was finding vegan recipes that both Jeff and I would like. He has been so supportive! I love everything included in my eating plan: fruits, vegetables, legumes & whole grains. I just had to find tasty ways to combine them. Here is a recipe that has become a staple at our house.

Vegan Sweet Potato & Black Bean Enchiladas

Ingredients:
6 large flour tortillas
2 large sweet potatoes, peeled & cubed
1/4 cup Bragg liquid aminos (or soy sauce)
2/3 cup apple cider vinegar, divided
1/2 cup water
2 leeks, thinly sliced
4 cloves garlic, chopped
1 teaspoon ground cumin
1-15 oz can black beans
vegetable oil

Directions:

Preheat oven to 375 degrees F.

Put sweet potatoes, soy sauce, 1/3 cup of the apple cider vinegar  and water into a large pot and boil until potatoes are very soft and the liquid is mostly absorbed.

In the meantime, saute the leeks and garlic (if using fresh) over medium-high heat in a little oil with the cumin.
Then add the remaining apple cider vinegar, black beans, and garlic (if using dry). Turn heat down to medium, cover the pan, and wait until potatoes are done.

When potatoes are finished, mash them, leaving a fair number of lumps. Fold the beans into the potatoes. Fill tortillas with 1/6 of the filling, roll and pack tightly into a lightly greased 9×13 baking dish.

Top enchiladas with either vegan shredded cheese or make this awesome Melty Nutritional Yeast Cheese and pour it over the top.
Bake at 375 for 25 minutes. You can broil it for about 5 minutes to get the cheese golden brown.

Serve hot with salsa, Tofu Sour Cream and cilantro.

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