Sweet Potato and Kidney Beans Enchiladas

The baked sweet potatoes, smoky-spicy vegan sausages, and hearty kidney beans make this a family favorite midweek supper.

Serves: 4

Ingredients:

For the filling:

5 cups of chopped sweet potato (about 2 medium-sized sweet potatoes)

¼ cup olive oil plus 2 tablespoons, divided

½ teaspoon salt

1/4 milligram black pepper

1 teaspoon powdered chili

1 teaspoon of ground dried coriander

1 teaspoon cumin

1 large red onion, mandoline-sliced

8 ounces of finely minced Mexican chipotle vegan sausage links

1 (19-ounce) can of rinsed and drained kidney beans

8 garlic cloves, finely minced

For th burritos:

10 big flour tortillas

1 (19-ounce) can enchilada sauce

1 cup mozzarella vegan cheese shreds

How to prepare:

To prepare the filling, preheat the oven to 450 degrees Fahrenheit. In a large dish, stir sweet potatoes with 14 cup oil and salt and pepper to taste. Transfer the mixture to a baking sheet and bake for 30 minutes, stirring the mixture every so often.

After cooking the sweet potatoes, return them to a large bowl and season with chile, coriander, and cumin. Set aside.

To caramelize onions, heat a big cast iron skillet over medium heat. Add onions and 1 tablespoon of oil. Allow to reduce for approximately 10 minutes while stirring occasionally. Reduce heat to low and allow it cook and darken for approximately 10 minutes longer. Combine with sweet potatoes in a bowl.

In the same pan, fry vegan sausage for two minutes, then transfer to a bowl. Add kidney beans that have been rinsed to the bowl.

In a cast-iron pan, heat the remaining oil and sauté the garlic until it is quite tender and golden brown. Place in a basin. Mix the ingredients gently. Set apart and permit to cool.

To prepare the burritos, preheat the oven to 400 degrees Fahrenheit. Add approximately one-third cup of filling to the center of a flour tortilla. Fold ends in, then tightly roll tortilla. Add to a dish that has been buttered. Continue with the remaining tortillas.

The tortillas are topped with enchilada sauce and cheese. Cover dish with aluminum foil and bake for thirty minutes. Remove foil and bake for an additional 15 minutes. Allow a few minutes for cooling, then serve.

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