Sweet potatoes and the perfect enchilada sauce create a harmonious balance of sweet and spicy!
Ahh, mexican food. Well BB-mex is probably a more appropriate title. I love all the flavors that come along with mexican cuisine, but I love even more adding my own twist to traditional recipes!
Sweet potatoes are in season so I’m about to make a million and one new recipes with them! I love pairing them with opposing flavors, they cut the spice of the enchilada sauce beautifully! And the black beans add some extra protein and mexican flare!
The enchilada sauce I created is so simple and so healthy! Did I mention delicious? It has a secret ingredient, nutritional yeast, which gives it a rich, cheesy flavor! The sauce is a perfect detox recipe too!
If you did not know, nutritional yeast is different from other yeasts used in baking, it is full of probiotics, protein (18 amino acids!), B vitamins, fiber, and other minerals. Oh, and it’s gluten free! 
It has a savory, cheesy flavor that is great to add to sauces and dressings to give a creamy taste without the dairy. I didn’t even eat cheese on these enchiladas! Gasp!
The Enchilada Sauce Innards:
- 1 (15 oz can) Tomato Sauce
- 1 TBSP Olive Oil
- 1/4 cup Nutritional Yeast
- 3 heaping TBSP Chili Powder
- 1/2 tsp ground Cumin
- pinch Cayenne Pepper
- 1 clove Garlic, grated
- 1 TBSP Onion, grated
- S+P to taste
- Water to thin if necessary
The Enchilada Innards:
- 1 large Sweet Potato, diced and cooked
- 1 TBSP Olive Oil
- 1/2 Yellow Onion, sliced
- 1 large Tomato, diced
- 1 – 1 1/2 cups Black Beans
- 8 Corn Tortillas
- Green Onion, chopped (optional)
Prep Time: 30 minutes
Cook Time: 25 minutes
Makes: 8 enchiladas
How to Make It:
1. I use dried black beans, so after soaking them overnight I first start boiling them.
2. Preheat your oven to 400 degrees and dice your sweet potatoes.
3. Coat them with 1 TBSP olive oil and salt and pepper, then place in the oven for 30 minutes or until cooked.
4. Meanwhile start your sauce: place your tomato sauce, olive oil, and spices in a sauce pan on low heat.
5. Grate your onion and garlic into the sauce and let simmer for about 10 minutes.
6. Mix in your nutritional yeast last and use a little water to thin out if necessary.
7. Dice your tomato and cut your onion.
8. When your potatoes and beans are cooked, place them, the tomatoes, onions, and about a quarter of your sauce in a small mixing bowl. Just enough sauce to coat everything well.
10. Turn down the oven to 350 degrees
9. I personally have no luck working with corn tortillas unless I cook them a little first, I spray a small bit of cooking spray on them and warm them up in a skillet so they are flexible without breaking.
10. Now fill your tortillas with the sweet potato mixture and place in a baking dish.
11. Top with the rest of your sauce and cover, place in the oven for 25 minutes.
Serve with chopped green onion if you desire and enjoy!
Bon Appétit!
Filed under: Entrées, Healthy Eats, Meatless Monday Tagged: beauty detox recipe, best enchilada sauce, cooking, detox recipe, food, sweet potato and black bean enchiladas, sweet potato enchiladas, vegan, vegetarian, vegetarian enchiladas
