Sweet potato, poblano, and black bean enchiladas from Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body (page 148) by Kathryne Taylor

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute distilled vinegar for apple cider vinegar, and red bell peppers for poblano peppers.

  • becca_ejfq6r on February 03, 2026

    So good! Make the enchilada sauce, it’s worth it.

  • SugarFree_Vegan on March 04, 2018

    This is such a good recipe for preparing in advance and then it's just a quick bit of assembly and then 20 mins in the oven for a tasty supper. It would be very easy to bake the peppers and sweet potatoes earlier in the week when you have the oven on for something else and then store them until you need them. I used red bell peppers as you can't get poblanos in the UK (sadly!).

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