Sweet Potato and Black Bean Enchiladas with Cashew Cream Sauce

Servings: 4 | 0 minutes | 520 kcal

The enchilada is a traditional Mexican dish dating back to Mayan times. Over the centuries, it has evolved and been adapted in countless ways. This particular twist puts a vegan spin on the classic, infusing it with sweet potato and black beans, topped with a luscious cashew cream sauce.

This dish is a fusion of my love for Mexican cuisine and my desire to create hearty vegan meals. I once served these enchiladas at a party, and even the most dedicated carnivores were asking for seconds!

Ingredients

2 pieces sweet potatoes
1 cups black beans
2 cups enchilada sauce
8 pieces tortillas
1 cups raw cashews
1 pieces garlic clove
2 teaspoons lemon juice
2 teaspoons nutritional yeast
1 teaspoons olive oil
to taste grams salt
to taste grams pepper

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
Peel and chop the sweet potatoes into small cubes, then place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast until tender.
While the sweet potatoes are roasting, prepare the cashew cream sauce. Soak the cashews in hot water for at least 10 minutes, then drain. In a blender, combine the soaked cashews, garlic, lemon juice, nutritional yeast, salt, and water. Blend until smooth and creamy.
In a large bowl, combine the roasted sweet potatoes and black beans. Pour half of the enchilada sauce into the mixture and stir until well coated.
Fill each tortilla with the sweet potato and black bean mixture, then roll them up tightly and place them seam side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they're fully covered. Drizzle the cashew cream sauce over the top.
Bake the enchiladas in the oven for about 20 minutes, until the sauce is bubbly and the edges of the tortillas are slightly crispy.
Serve hot, garnished with fresh cilantro or avocado slices if desired.