These filling and satisfying Vegan Sweet Potato Black Bean Enchiladas are packed with bold Mexican flavors. You’d never guess they were vegan!
- ½ cup raw cashews, soaked
- 3/4 cup salsa
- 1 bell pepper, chopped
- 1–15oz can black beans, drained and rinsed (or beans/chickpeas of choice)
- 1 tsp salt
- ½ tsp cumin
- ¼ tsp cayenne
- 3 leaves of kale, de-stemmed and torn into pieces
- Flesh of one small sweet potato (baked or microwaved)
- 2 tbsp nutritional yeast (optional)
- 12 corn tortillas
- 1–8oz package of enchilada sauce (I love Frontera)
- Cubed avocado and salsa, for serving
- If you need to prep your sweet potato, pierce with fork and bake at 400F for one hour or until soft. Meanwhile, soak cashews in warm water.
- Preheat oven to 350F. Drain cashews. Combine cashews, salsa, and pepper in a blender (I used a nutribullet) or large food processor and blend for about a minute, or until smooth and creamy. Add in beans, salt, cumin and cayenne. Process until mixture is fairly smooth. Add in the torn kale and process just until the kale is broken down.
- Dump mixture into a bowl. Stir in sweet potato and nutritional yeast.
- Using a 13×9 pan, pour just enough enchilada sauce to cover the bottom.
- Spoon filling into tortillas, fold them up, and place seam-side down on the pan. If the tortillas break, that’s ok. You may want to heat them for 15 seconds in the microwave. Once all enchiladas are all next to each other in the pan, cover them liberally with the rest of the enchilada sauce.
- Bake for 30 minutes. Serve with avocado and extra salsa.