Sweet Potato & Black Bean Enchiladas
Nutritional Information
45 mins
4 servings
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Flavorful vegan enchiladas filled with a savory sweet potato and black bean mixture, baked to perfection.
This recipe is originally for 4 servings. How many are you cooking for today?
Ingredients
- 2 cups sweet potatoes, cubed and roasted
- 1 can black beans, drained
- 8 flour or corn tortillas
- 2 cups red enchilada sauce
- 1/2 cup vegan cheese shreds
Instructions
1
Preheat oven to 375°F (190°C).
2
In a bowl, mash the roasted sweet potatoes slightly and mix with the black beans.
3
Spread a thin layer of enchilada sauce in a 9x13 baking dish.
4
Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
5
Pour remaining sauce over the top and sprinkle with vegan cheese. Bake for 20-25 minutes until bubbly.
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