Black bean enchiladas stuffed sweet potatoes (Edit recipe)

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Black bean enchilada stuffed sweet potatoes with plant based sour cream

This recipe is packed with fibre to support healthy digestion and plant-based protein to keep you energised and satisfied. It’s the perfect balance of crispy, creamy, and zesty – ideal for a quick solo lunch or a cosy meal to share. Check out where to find my full recipe below, including my homemade enchilada sauce that takes this dish to the next level. Trust me, you’re going to love this one!

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PREP TIME

15 minutes

COOK TIME

1 hour to 1 hour and 15 minutes

INGREDIENTS

34

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt

filling

1 whole Red Onion, finely diced
1 clove Garlic, minced
1 whole Red Bell Pepper, finely chopped
400 grams Aduki Beans, or pinto/black beans, drained
200 grams Corn, canned, drained
1 bunch Cilantro, finely chopped
1 Tbsp Lime Juice
0.75 tsp Sea Salt

enchilada sauce

3 Tbsp Extra Virgin Olive Oil
3 Tbsp All Purpose Flour
0.5 Tbsp Cumin, Ground
0.25 tsp Oregano, Dried
0.25 tsp Sea Salt
1 pinch Cinnamon, Ground
1 pinch Cayenne Pepper
1 clove Garlic, minced
2 Tbsp Tomato Paste
475 ml Vegetable Stock
1 tsp Lime Juice

silken tofu sour cream

280 grams Silken Tofu
1 Tbsp Lemon Juice
1 Tbsp Apple Cider Vinegar
1.5 tsp Sea Salt

optional toppings

2 Tbsp Diced Tomatoes
1 bunch Cilantro, chopped
2 Tbsp Red Onion, pickled
1 cup Cheddar Cheese, grated
1 whole Avocado, peeled and chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the Sweet Potatoes: Preheat the oven to 220°C (fan-assisted). Prick each sweet potato several times with a fork. Rub with olive oil and a sprinkle of sea salt. Place on a lined baking sheet and bake in the center of the oven for 45–60 minutes, turning halfway through, until tender.
Make the Enchilada Sauce: In a small bowl, combine the flour, ground cumin, dried oregano, sea salt, ground cinnamon, and cayenne pepper. Heat the olive oil in a saucepan over medium-low heat. Add the minced garlic and sauté for 1 minute. Whisk in the spice mixture and cook for another minute, stirring constantly. Add the tomato paste, then gradually whisk in the vegetable stock. Bring to a boil, then reduce heat and let it simmer for 5–7 minutes until slightly thickened. Stir in the lime juice and set aside.
Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the diced red onion and a pinch of sea salt. Sauté for about 8 minutes until translucent. Add the minced garlic and chopped red bell pepper; cook for an additional 2 minutes. Stir in the aduki beans, sweetcorn, chopped coriander or parsley, lime juice, salt, and freshly ground black pepper. Mix well and remove from heat. Set aside.
Prepare the Silken Tofu Sour Cream: In a blender, combine the silken tofu, lemon juice, apple cider vinegar, and sea salt. Blend until smooth. Transfer to a bowl or jar and refrigerate until ready to use.
Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are baked and slightly cooled, cut them in half lengthwise. Gently mash the flesh with a fork to create space for the filling. Drizzle 1–2 tablespoons of the enchilada sauce over each sweet potato half. Spoon the bean and vegetable filling over the sauce. If using, sprinkle with grated cheese. Return the stuffed sweet potatoes to the oven and bake for an additional 5–10 minutes until heated through and the cheese (if used) is melted.
Serve: Remove from the oven and top with silken tofu sour cream, diced tomatoes, fresh coriander, pickled red onions, and sliced avocado as desired. Serve immediately and enjoy!

Notes

Additional Notes: • Sweet Potato Size: Baking time will vary depending on the size of the sweet potatoes. Smaller potatoes may only need 45 minutes, while larger ones could require more than an hour. The potatoes are done when a knife can easily pierce through them. • Enchilada Sauce: For convenience, you can prepare the enchilada sauce in advance and store it in the refrigerator for up to a week. • Toppings: Feel free to customize the toppings based on your preferences. • Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat until warmed through.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	614
Fat:	29 g
Carbohydrates:	42 g
Protein:	31 g
Cholesterol:	63 g
Sodium:	2883 mg
Fiber:	9 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.