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Spicy Black Bean Enchiladas with Coriander & Avocado

Spicy Black Bean Enchiladas with Coriander & Avocado

The Balanced Kitchen
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people

Ingredients
  

Enchilada Sauce

  • 500 mls tomato passata
  • 2 tsp garlic granules
  • 1 tbsp dried mixed herbs
  • 1 tbsp red wine vinegar

Sweet potato cheesy topping

  • 600 g sweet potatoes peeled, cubed
  • 1.5 cups cashews soaked in boiled water 15 mins
  • 400 mls vegtable stock
  • 2 tbsp coconut yoghurt
  • 1/2 cup nutritional yeast flakes
  • 1 tbsp apple cider vinegar
  • 1 tsp mixed spice
  • 1 tsp ground nutmeg
  • 1/2 tsp garlic granules
  • salt and pepper to season

Black Bean Filling

  • 2 tins black beans rinsed, drained
  • 1/2 red bell pepper sliced thinly
  • 1 red onion skin removed, sliced thinly
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp sweet smoked paprika
  • 1 red chili seeds removed, chopped
  • 2 cloves garlic chopped
  • 2 tbps dried mixed herbs
  • 1 tbsp apple cider vinegar
  • 1-2 cups grated vegan cheese

Instructions
 

Enchilada Sauce

  • Place all in a bowl and stir together with a spoon.  Set to one side while you prepare the rest of the recipe.

Sweet potato cheesy topping

  • Place the steamed sweet potato and soaked cashews into a food processor with the rest of the cheesy topping ingredients and blitz until smooth.  Set to one side while you prepare the black bean filling.

Black Bean Filling

  • Add the red onion to a frying pan with a little oil and fry for a few mins.
  • Add the red pepper, spices, garlic, tomato paste, mixed herbs, apple cider vinegar, black beans and half of the grated cheese and a dash of water to loosen the sauce.  Heat for 1-2 mins.

Assembling the dish

  • Add half of the enchilada sauce to the bottom of an oven proof dish measuring about 20x30cm.  Spread out to ensure even coverage.
  • Place a tortilla on a flat suface and spoon on 1/4 of the black bean filling.  Use your hands to roll it up and carefully place it, seam side down, on top of the enchilada sauce in the oven proof dish.
  • Continue with the remaining 3 tortillas and black bean filling.
  • Now add the sweet potato cheesy topping to the top of the tortillas and smooth out with the back of a spoon.
  • Sprinkle with the remaining grated cheese.
  • You can store the dish in the fridge at this stage if needed or place into a preheated oven at 180 degrees C. Bake for 20mins or 30mins from chilled if keeping in the firdge overnight.  Check it is piping hot in the middle before serving.
  • Add 1 whole diced avocado and a generous handful fresh coriander when serving.
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