Vegan Sweet Potato and Black Bean Enchiladas

local_grocery_store Ingredients

• 2 medium sweet potatoes, peeled and diced (approx. 500g)
• 1 can black beans, drained and rinsed
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 8-10 soft tortillas
• 1 cup enchilada sauce
• Optional toppings: avocado, cilantro, vegan cheese

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.In a large skillet, sauté the sweet potatoes and onion until the sweet potatoes are tender, about 10 minutes.
3. 3.Add the garlic, chili powder, cumin, smoked paprika, and salt, and sauté for another 2 minutes.
4. 4.Add the black beans and stir to combine.
5. 5.Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
6. 6.Spoon the sweet potato and black bean mixture into each tortilla, roll up tightly, and place seam-side down in the baking dish.
7. 7.Pour the remaining enchilada sauce over the top of the enchiladas.
8. 8.Bake for 15-20 minutes, until the enchiladas are heated through and the sauce is bubbly.
9. 9.Top with avocado, cilantro, and vegan cheese, if desired.

lightbulb_outline Tips

• chevron_rightMake sure to use soft tortillas so they are easy to roll up.
• chevron_rightFeel free to adjust the spices to your liking.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days.