Vegetarian Enchiladas: A Yoga Retreat Favorite Dish

One of the beautiful things about our yoga retreats is gathering around the table, sharing nourishing meals made with love. Today, I'm excited to share a favorite cozy dish you can make right at home: Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce.

This recipe, adapted from The Oh She Glows Cookbook by Angela Liddon, is plant-based, dairy-free, and full of vibrant flavor. It's the kind of meal that fills your belly and your spirit, something we always aim for during our time together at yoga retreats.

Let's get cooking!

Sweet Potato and Black Bean Enchiladas

You'll need:

For the enchiladas:

  • 2 cups sweet potato, peeled and chopped small

  • 1 tablespoon extra-virgin olive oil

  • 1 red onion, chopped

  • 2 large cloves garlic, minced

  • Fine-grain sea salt and freshly ground black pepper

  • 1 bell pepper, chopped

  • 1 (15-ounce) can black beans, drained and rinsed

  • 2 large handfuls spinach, roughly chopped

  • 2 1/2 cups enchilada sauce

  • 1 tablespoon fresh lime juice

  • 1 teaspoon chili powder, or to taste

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon kosher salt, or to taste

  • 5 tortillas

For the Avocado-Cilantro Cream Sauce:

  • 1/2 cup fresh cilantro

  • 1 medium avocado, pitted

  • 2 tablespoons lime juice

  • 1/4 teaspoon fine-grain sea salt

  • 1/2 teaspoon garlic powder

  • 3 tablespoons water (as needed)

  • Fresh cilantro leaves and sliced green onion, for serving

How to Make Them:

  1. Preheat your oven to 350°F (180°C). Lightly grease a large rectangular baking dish.

  2. Cook the sweet potatoes: Place chopped sweet potato in a saucepan, cover with water, and bring to a boil. Simmer for 5-7 minutes until fork-tender, then drain.

  3. Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until the onion is translucent. Season with sea salt and pepper.

  4. Build the filling: Add bell pepper, cooked sweet potato, black beans, and spinach to the skillet. Cook until the spinach wilts. Remove from heat and stir in 1/4 cup enchilada sauce, lime juice, chili powder, cumin, and kosher salt.

  5. Assemble: Spread 1 cup of enchilada sauce over the bottom of your baking dish. Scoop about 3/4 cup of filling into each tortilla, roll them up, and place seam-side down in the dish. Cover with the remaining enchilada sauce. (Any leftover filling? Spoon it on top!)

  6. Bake: Pop the dish into the oven and bake uncovered for 20-25 minutes, until the sauce deepens in color and everything is heated through.

  7. Make the Avocado-Cilantro Cream: While the enchiladas bake, blend cilantro until minced in a food processor. Add avocado, lime juice, sea salt, garlic powder, and water. Blend until creamy and smooth.

  8. Serve: Plate the enchiladas, drizzle generously with the Avocado-Cilantro Cream Sauce, and sprinkle with fresh cilantro and green onions.

A Little Extra Love

One of my favorite things about this recipe is that It's incredibly adaptable. Add roasted corn, swap in kale for spinach, or sprinkle a little pumpkin seed crumble on top for crunch.

Wishing you a kitchen filled with warmth, connection, and a little bit of everyday magic.

Joanna Dunn