Hello there, my fellow foodies! My name is Alondra, and I have a scrumptious recipe to share with you today. If you’re looking for a hearty and healthy dish that’s overflowing with flavor, then this Vegan Sweet Potato, Mushroom, and Bean Enchiladas Recipe is what you need. Trust me, it’s a game-changer that will leave your taste buds dancing with joy!
Alondra is an art historian and passionate cook from a small town in Colombia. She loves to explore new cultures and cuisines, and puts her own twist on traditional recipes whenever she can. When she’s not in the kitchen, she can be found hiking in the mountains or visiting museums.
Alondra Avila currently resides in Canada and grew up in Colombia.
As someone who grew up in a small town in Colombia, I know firsthand the importance of good food and a heartwarming home-cooked meal. This vegan enchilada dish is more than just a recipe to me. It represents my passion for healthy food and my love for experimenting with new culinary creations. Plus, it’s a fusion of Mexican and South American flavors that always reminds me of home.
Enchiladas have a long and rich history, dating back to the ancient Mayan civilization. In fact, the word enchilada comes from the Spanish word ‘enchilar’ which means ‘to season with chili’. This special dish has evolved over time and regions, and has become a staple of Mexican cuisine. And now, this Vegan Sweet Potato, Mushroom, and Bean Enchiladas Recipe is adding a unique twist to the traditional dish, with a smoky flavor and savory notes that will leave you asking for seconds!
What you need
Looking for a hearty, delicious, and healthy dish to enjoy with friends and family? This Vegan Sweet Potato, Mushroom, and Bean Enchiladas Recipe will satisfy all your cravings! The filling combines sweet potatoes, mushrooms, black beans, and a blend of spices for a flavorful and nutritious vegan meal that won’t disappoint. Plus, smoked paprika and cilantro offer unique and interesting twists on traditional Mexican flavors. And the best part? These enchiladas are easy to assemble and bake, making it the perfect recipe for a busy weeknight or a crowd-pleasing party dish. So why not give these Vegan Sweet Potato, Mushroom, and Bean Enchiladas a try and impress your guests with your plant-based culinary skills.
Ingredients:
- Sweet Potatoes – These add a sweet and creamy texture to the filling, but can be substituted with pumpkin or butternut squash.
- Mushrooms – They not only add a rich meaty flavor but also provide a meaty texture to the filling, but can be substituted with diced zucchini, chopped bell pepper, or extra beans.
- Black Beans – They add a good source of protein and fiber to the enchilada filling and can be substituted with pinto beans, kidney beans, or chickpeas.
- Tomatoes – They add a tangy flavor to the filling and create a juicy sauce, but fresh tomatoes can be used instead of canned ones.
- Onion – They add flavor and texture to the filling but can be substituted with shallots or leeks.
- Garlic – They add a pungent flavor and can be replaced with garlic powder.
- Chilies – They add heat and aroma to the filling but can be substituted with chili powder or paprika.
- Cumin – It adds a warm, earthy flavor, but can be substituted with chili powder.
- Smoked Paprika – It adds a smoky flavor, but can be substituted with regular paprika.
- Cilantro – It adds freshness and aroma to the enchiladas and can be substituted with parsley.
- Corn Tortillas – Corn tortillas are preferred, but flour tortillas can be used for a softer texture filling.
- Olive Oil – It helps to sauté the onions and garlic and prevents the enchiladas from sticking to the baking dish.
- Vegetable Broth – It provides moisture to the filling and helps to blend flavors together.
Utensils:
- Large Saucepan
- Large skillet
- Mixing Bowl
- Tongs
- Baking Dish – 9×13-inch rectangular or 3 qt round
- Sharp Knife
- Cutting Board
- Can Opener
- Measuring Cups and Spoons
Mushrooms: My Favorite Meat Substitute
As someone who has been vegetarian for years, mushrooms are always a reliable replacement for meat. They have a rich, earthy umami flavor that adds depth to dishes. When sliced and sautéed, mushrooms also have a meaty texture that can be used in place of beef or pork in many dishes, including these enchiladas. In addition to being tasty, mushrooms are also good for you. They are low in calories and fat, and high in antioxidants, vitamins, and minerals. So not only are they a delicious vegetarian option, but a healthy one too!
Smoked Paprika: The Secret Ingredient
If you’ve never tried smoked paprika before, you’re in for a treat. This spice gives a unique, smoky flavor to any dish it’s added to. Made from ground smoked peppers, it has a sweet and smoky taste and can be used to enhance the flavor of many dishes, including these vegan enchiladas. Smoked paprika also offers a variety of health benefits. It contains antioxidants and vitamins, such as vitamin A, and is believed to have anti-inflammatory properties. It’s also a great option for people who enjoy the flavor of smoked food, but want to avoid the harmful effects of consuming smoked meat. So grab some smoked paprika and sprinkle it on your enchiladas for a savory, smoky flavor you won’t forget!
What to serve it with?
When it comes to serving options, my go-to pairing for this Vegan Sweet Potato, Mushroom, and Bean Enchiladas Recipe is a fresh and zesty guacamole. The creamy texture and citrusy taste of guacamole complements the smoky and savory flavor of the enchiladas in a perfect way. And the avocado, of course, adds a healthy dose of good fats and nutrients to the meal. As a Colombian, I grew up eating avocado with almost every meal. It’s a staple ingredient in our cuisine, and I love finding ways to incorporate it into my cooking. Whether you’re hosting a dinner party or just having a cozy night in, this recipe + guacamole combo is a match made in heaven.
Summary
Well, my friends, that’s all for today. I hope you enjoyed this Vegan Sweet Potato, Mushroom, and Bean Enchiladas Recipe as much as I do. It’s delicious, healthy, and easy to make – the perfect combination! But now, it’s your turn to share. Have you tried this recipe? What are your favorite vegan enchilada variations? Let’s keep the conversation going in the comments below! And don’t forget to subscribe to my blog for more culinary adventures and healthy recipes. Until next time, happy cooking and bon appétit!
Here’s the recipe:
Savory Delights: Vegan Sweet Potato, Mushroom, and Bean Enchiladas Recipe for a Flavorful Plant-Based Feast
Equipment
- large saucepan
- Large Skillet
- Mixing bowl
- Tongs
- Baking dish
- Sharp Knife
- cutting board
- Can opener
- Measuring cups and spoons
Ingredients
- 2 medium Sweet Potatoes
- 8 oz Mushrooms
- 1 can Black Beans
- 1 can diced Tomatoes
- 1 medium Onion
- 3 cloves Garlic
- 2 small Chilies
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1/3 cup chopped Cilantro
- 8 Corn Tortillas
- 1 Tbsp Olive Oil
- 1/2 cup Vegetable Broth
Instructions
- Roast Sweet Potatoes - Preheat oven to 425°F/220°C and line a baking sheet with parchment paper or spray with nonstick spray. Pierce sweet potatoes all over with a fork and place them on the baking sheet. Roast for 30-40 minutes, until tender and a skewer/ knife inserted comes out easily. Remove from the oven and let cool slightly. Peel off the skin, and chop the flesh into small pieces. - If you are short on time, you can microwave the potatoes instead. Pierce the sweet potatoes with a fork all over and place them on a microwave-safe plate. Microwave on high for 5-10 minutes until fork-tender.
- Cook Filling - In a large skillet, heat olive oil over medium heat. Add onions, and sauté for 2-3 minutes or until they become translucent. Add garlic, chilies, and spices to the skillet. Sauté for 1-2 minutes or until fragrant. Add mushrooms to the skillet and sauté for 5 minutes or until they start to release their liquid. Add tomatoes, black beans, and vegetable broth and stir to combine. Bring the mixture to a simmer, reduce the heat to low, cover and cook for 10 minutes, stirring occasionally. Add the roasted sweet potatoes and cilantro and stir to combine. - Make sure to drain the canned beans before adding them to the skillet. You can also make the filling in advance and store in the refrigerator overnight. Reheat in a skillet over medium-low heat before assembling the enchiladas.
- Assemble and Bake - Preheat the oven again to 375°F/190°C and lightly oil a 9x13-inch (or 3 qt) baking dish. Dip each tortilla into the simmering enchilada sauce, then fill it with a generous 1/4 cup of filling. Roll the tortilla tightly and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling. Use any remaining filling to top the enchiladas. Pour the remaining enchilada sauce on top of the enchiladas and bake for 15-20 minutes or until heated through and bubbly. Serve hot with avocado, cilantro leaves, sliced jalapeños, or whatever toppings you prefer. - Don't overfill the tortillas, or they will be hard to roll and may break. Heating the tortillas before rolling them will make them more pliable and less prone to tearing. If you don't have a baking dish, you can also use an oven-safe skillet or casserole dish.
