Sweet Potato, Black Bean and Chick’n Enchiladas

Sweet Potato, Black Bean and Chick’n Enchiladas


  • – Wash, peel and dice sweet potatoes, then steam them in a large pot for 20-30 minutes or until fork soft.
  • – Dice onion and mince garlic. In a large skillet over medium heat, saute onion and garlic (top w/sea salt) for about 8 minutes.
  • – When onions are tender, reduce heat and add cumin, paprika, chili powder, nutritional yeast, and garden strips, cook for 5-7 minutes to get a good sear on the strips.
  • – Add the black beans and sweet potatoes. Stir well. Heat for 4-5 minutes then set aside.

To make cashew cream:

  • – In a food processor blend, garlic, cilantro, and spinach until smooth. Add soaked cashews and blend in a food processor until smooth. Add sea salt, and a squeeze of lime and lime zest.

To make enchilada sauce:

  • – In a bowl combine the flour with seasoning. Heat olive oil in a small saucepan over medium-high heat. Add tomato paste and sliced chilis in adobo sauce, blend with a whisk and cook for 2 minutes.
  • – Add the flour mixture and cook for 2 minutes, continue whisking and gradually stir in the vegetable broth, consistently continue to whisk to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
  • – Preheat oven to180°C. In a glass dish cover the bottom with a layer of enchilada sauce (use about 1/3 of the sauce).
  • – Lay out tortillas and distribute beans, chick’n, and sweet potato mixture in the center of tortillas. Roll up, tucking in both ends or simply wrap them like mine if you use small tortillas. and use toothpicks to keep the wrap together while it bakes.
  • – Place in baking dish and top with remaining enchilada sauce and bake for about 25 minutes. Serve with fresh cilantro, avocado, and cilantro cashew cream.


Cashew cream

  • 150g soaked cashews (soak overnight if possible)
  • 2 sprigs cilantro (more to garnish)
  • 2 teaspoons sea salt
  • 1/2 lime, juiced
  • 1 teaspoon lime zest
  • 150g spinach

Enchilada sauce

  • 700ml low sodium vegetable broth
  • 40g tomato paste
  • 30g all purpose flour
  • 3 minced chilis in adobo sauce
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste salt & pepper

Other ingredients

  • 1 white onion
  • clove garlic
  • 2-3 sweet potatoes (washed, peeled, chopped)
  • 300g black beans, rinsed
  • 40g nutritional yeast
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • to taste salt
  • 6 large tortillas
  • 1 package gardein teriyaki chick’n strips (sauce not needed)
  • 1 avocado (optional)

Yield: serves 6

For a delicious meal!