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Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.

Prepare the enchilada sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add ground cumin and chili powder, stirring for about 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute. Gradually whisk in the vegetable broth until smooth. Bring to a simmer, then reduce heat to low and let it gently thicken for 5-7 minutes, stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.

Prepare the filling: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until it begins to soften but is still firm.

Add the diced red bell pepper, diced yellow onion, and minced jalapeño to the skillet with the sweet potatoes. Sauté for another 5-7 minutes, until the vegetables are softened.

Stir in the remaining 1 teaspoon ground cumin and 1 tablespoon chili powder, cooking for 1 minute until fragrant. Add the drained and rinsed black beans and drained corn. Stir in the fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine all ingredients.

Assemble the enchiladas: Spread about 1/2 cup of the prepared enchilada sauce evenly over the bottom of the greased baking dish. Take one flour tortilla, spoon about 1/2 cup of the sweet potato and black bean filling down the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are well covered. Bake for 20-25 minutes, or until the sauce is bubbling and the enchiladas are heated through.

Remove from the oven. Garnish with a drizzle of dairy-free sour cream, fresh chopped cilantro, and pickled red onions. Serve immediately with lime wedges.


Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.

Prepare the enchilada sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add ground cumin and chili powder, stirring for about 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute. Gradually whisk in the vegetable broth until smooth. Bring to a simmer, then reduce heat to low and let it gently thicken for 5-7 minutes, stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.

Prepare the filling: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until it begins to soften but is still firm.

Add the diced red bell pepper, diced yellow onion, and minced jalapeño to the skillet with the sweet potatoes. Sauté for another 5-7 minutes, until the vegetables are softened.

Stir in the remaining 1 teaspoon ground cumin and 1 tablespoon chili powder, cooking for 1 minute until fragrant. Add the drained and rinsed black beans and drained corn. Stir in the fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine all ingredients.

Assemble the enchiladas: Spread about 1/2 cup of the prepared enchilada sauce evenly over the bottom of the greased baking dish. Take one flour tortilla, spoon about 1/2 cup of the sweet potato and black bean filling down the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are well covered. Bake for 20-25 minutes, or until the sauce is bubbling and the enchiladas are heated through.

Remove from the oven. Garnish with a drizzle of dairy-free sour cream, fresh chopped cilantro, and pickled red onions. Serve immediately with lime wedges.
