These healthy enchiladas are vegan, although you can add cheese if you want, and great to keep during the week for quick meals. They provide a good source of vegetables from kale, sweet potatoes, and onion. The sweet-potato black bean filling is also versatile, not just to make enchiladas. It can be used as a side, a dip for chips, or served with rice. The unique ingredient in this recipe is soy sauce, which gives all the flavors an extra push without having that strong soy sauce taste.
Yields about 12 enchiladas
There will be leftover filling
2 sweet potatoes, medium to large (or 3 smaller)
1/2 cup low-sodium vegetable broth, divided
1/2 onion, chopped
3 cloves garlic, minced
1 teaspoon coriander
2 teaspoons ground cumin
4 large kale leaves, chopped
2 cans (15-oz each) black beans, drained
4 TB low-sodium soy sauce
1/2 teaspoon salt
Corn or whole wheat tortillas
Preheat oven to 350 degrees F
Cook sweet potatoes separately by either steaming in the microwave for 10 minutes or roasting in the oven for 30-45 minutes. Remove skin and mash the potatoes when they are soft and set aside until ready to use.
Heat 2 TB vegetable broth in a pot over medium heat. Add the onion and garlic, and saute until soft. Add the coriander and cumin. Next, add the rest of the vegetable broth, kale, black beans, soy sauce, and mashed sweet potatoes. Cover and cook for 5 minutes, or until the kale is wilted and soft. Season with salt.
In a pan, place a thin layer of the enchilada sauce on the bottom. Place 3-4 tablespoons of the mixture on each tortilla (or whatever feels right), roll up, and place seam side down in the pan. Fill up the entire pan and cover the top lightly with enchilada sauce. Bake for 20-30 minutes.
If you have leftover sweet potato-black bean mixture, keep in the fridge to make more enchiladas later. Also, it can be great for other meal uses, like my Black Rice Lima Bean Bowl!