Sweet Potato Black Bean Enchiladas with Homemade Sriracha Sauce & Creamed Cashew Corn Compote

Confession: I don’t really know what compote is, but I had already used the “sauce” term in the recipe so I needed a different phrase.

However you spell it…this dish is AWESOME.

It’s kinda time consuming to make, but pretty simple and made with minimal ingredients when you really think about it. I would add some kale or spinach into the mix too, if you wanted! The black bean and sweet potato combo is always a favorite of mine, and these enchiladas turned out super yummy and very pretty, if I do say so myself.

8 tortillas

5 cups chopped peeled sweet potatoes (about 3 sweet potatoes)

3 cups chopped red onion (about 2 large onions)

4 cups cooked black beans

1 cup fresh chopped cilantro

Juice of two limes

4 tsp cumin

2 tsp ground coriander

1 tsp dried marjoram

1 tsp sea salt

1/4 tsp black pepper

4 cloves garlic, minced

1 cayenne pepper, minced

2 tbsp olive oil

ENCHILADA SAUCE

1 28 oz can organic fire roasted tomatoes

2 cups vegetable broth

1/3 cup sriracha

2 tbsp olive oil

2 tbsp organic flour

2 dried chipotle chilies, soaked overnight and chopped

4 cloves garlic, minced

2 tsp marjoram

1 tsp cumin

Sea salt and black pepper to taste

CREAMED CORN COMPOTE

2 cups frozen organic corn

2 cups coconut milk

1/2 cup soaked cashews

1/4 cup water

1/2 cup chopped green onions

1/2 cup chopped fresh parsley

Sea salt and black pepper to taste

  • Preheat oven to 350 degrees
  • For the enchiladas, boil sweet potatoes for about 10 minutes or until fork tender
  • Meanwhile, in the food processor, pulse black beans, cilantro and lime juice until mushy
  • When potatoes are done, mash together with black bean mix
  • In a large skillet, cook onions, garlic and cayenne pepper in olive oil over medium heat for about 7 minutes
  • Add cumin, coriander, marjoram, salt and black pepper and cook for 3-5 more minutes
  • Mix onions into black bean/sweet potato mix
  • For the sauce, cook chiles and garlic in olive oil over medium heat fro 2 minutes
  • Add flour and stir everything for about 1 minute
  • Add all remaining ingredients and bring to a boil
  • Cover, and let simmer for 15-20 minutes
  • After cooked, add sriracha and then pour until a blender and blend until smooth
  • In a greased 13 X 9 baking pan, scoop portions of bean mixture into each tortilla, roll up and place in pan, side by side, until they are all rolled
  • Pour about a cup, or as much sauce as you’d like over the enchiladas
  • Cover and bake at 350 degrees for 35-40 minutes
  • Meanwhile, prepare the compote by bringing corn and coconut milk to a boil in a saucepan
  • Add salt and pepper, reduce to a simmer, and let sauce thicken for about 10-12 minutes
  • Pour half of mixture into blender with cashews and water and blend until smooth
  • Stir back in with the other half of the mixture and add parsley and scallions
  • Once enchiladas are cooked, serve with corn ontop

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Lisa is the founder of The Vegan Pact and a vegan personal chef.

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