Vegan Sweet Potato and Black Bean Enchiladas
Recipe type: Entree
Cuisine: Mexican
  • 10 Small Ezekiel Sprouted Grain Tortillas (or small tortillas of choice)
  • 1 Medium Sweet Potato
  • 1 Small Red Onion, sliced
  • 2 Bell Peppers, sliced (I used yellow and red)
  • ½ teaspoon Minced Garlic
  • 1 cup packed Spinach
  • 1 can Black Beans, drain a little of the juice from the top of the can
  • 1-2 teaspoons Taco or Mexican Seasoning
  • Salt and Pepper, to taste
  • ¾ cup salsa
  • Nutritional Yeast
  1. Preheat the oven to 400 degrees Fahrenheit. Take the sweet potato and microwave it for 2 minutes to soften, then chop into small pieces. Take a pan with a bit of coconut oil and saute the sweet potatoes until they start to soften. Then add the onion, bell pepper and garlic. Allow this to cook until the onion is clear and the sweet potatoes are fully cooked. At this point add the spinach and pour in the black beans, mexican seasoning, salt and pepper. Let it simmer for a few minutes.
  2. Spray a non-stick 2 quart baking dish with non-stick spray. Spoon approximately ¼ cup of the sweet potato mixture in each tortilla. Fold the tortilla over the filling and place the 10 enchiladas in the pan with the seam side down. Top with salsa and nutritional yeast. Cover with aluminum foil and bake for approximately 20 minutes. Chow down!
Don't mind dairy? Top with cheese instead of nutritional yeast and serve with greek yogurt or sour cream

Can easily half the amount of enchiladas by using a smaller baking dish
Nutrition Information
Serving size: 10 Enchiladas
Recipe by Fantastically Fit at