These Black Bean and Sweet Potato Chilaquiles are basically destroyed enchiladas. They have the same taste, but with less work.
I have been making Vegan Chilaquiles for years. They are basically destroyed enchiladas. They taste the same, but aren’t as pretty. I used to avoid making enchiladas because I thought making chilaquiles was so much easier. It really all depends on the ingredients you use.
Recently, I have been on an enchilada kick because I realized they are actually quite easy to make. A few weeks ago I made Bean and Corn Enchiladas. I have a few other enchilada recipes swimming in my brain, but they will have to wait.
Today I have made Black Bean and Sweet Potato Chilaquiles. The reason I made chilaquiles instead of enchiladas all has to do with the tortillas. When you make chilaquiles, you will want to use heavy duty tortillas, like the Food For Life sprouted corn tortillas that I used here. Trader Joe’s has some good ones as well. When I say heavy duty, I mean a nice thick tortilla. The reason for this is because they crisp up better when you fry them. On the other hand, when you make enchiladas, you want to use a nice thin pliable tortilla because you need to roll them, and you don’t want them to fall apart.
One of my favorite flavor combinations is sweet potato and black beans. You will see it often here on Create Mindfully. To balance out the sweetness of the potato, I added Kalamata olives. After taking that first bite for my taste test, I realized that it was a good choice indeed. If you have only made enchiladas, but never chilaquiles, give it a try. They are really easy to make.
Black Bean and Sweet Potato Chilaquiles
- 2 cans of 15 oz. tomato sauce
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 chipotle in adobo sauce, chopped
- 2 cups peeled and chopped sweet potato or jewel yam
- 12 corn tortillas – I used Food for Life sprouted corn tortillas
- 2 tablespoons olive oil
- 2/3 cup grated vegan cheddar + more for serving
- 15 oz. black beans
- 1/2 cup Kalamata olives
- Sauce: Add all sauce ingredients to a pan on medium heat. Cook for a few minutes mixing all ingredients thoroughly.
- Chilaquiles: Boil potato in water until fork tender. Drain and set aside.
- Cut corn tortillas in fourths. Heat olive oil in separate pan and add sliced corn tortillas. Cook until crispy, flipping occasionally to make sure that all tortillas get crispy.
- Add sauce, vegan cheddar, and black beans. Cook until vegan cheddar is melted.
- Add sweet potato and Kalamata olives, and cook for a few more minutes.
- Serve with grated vegan cheese on top, if desired.