Vegan Black Bean Sweet Potato Enchiladas
Indulge in a burst of flavor with these Vegan Black Bean Sweet Potato Enchiladas, where the heartiness of black beans and the sweetness of sweet potatoes come together in a deliciously satisfying, plant-based twist on a classic dish.
Ingredients
- 2-3 tbsp olive oil (plus more for drizzling)
- 2 sweet potatoes, peeled and cubed
- salt to taste
- 1 small yellow onion, diced
- 3 garlic cloves, diced
- 1, 15.5 oz black beans, drained and rinsed
- 2 tsp cumin
- 1 cup enchilada sauce
- 5 flour tortillas
- 3/4 cup vegan shredded cheese
- Garnish- fresh cilantro and diced avocado
Instructions
- Preheat your oven to 375°F (190°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt.
- Roast in the preheated oven for 20 minutes (flipping once)or until they are tender.In a large skillet, sauté the diced onion and garlic in olive oil until softened.
- Add the black beans, cumin, sweet potatoes and 1/2 cup of enchilada sauce. Mix well and cook for an additional 2-3 minutes.
- Grease a casserole dish. Place a few generous scoops of the filling onto each tortilla, roll them up, and place them seam side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas, making sure they are well coated. Sprinkle with vegan shredded cheese.
- Cover the baking dish with foil and bake in the preheated oven at 375 degrees for 20 minutes, or until the enchiladas are heated through.
- Garnish the enchiladas with chopped cilantro and sliced avocado. Serve and enjoy
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