Vegan Sweet Potato Black Bean Enchiladas

Ingredients

Sweet potatoes

2 medium, peeled and diced

Black beans

1 can (15 oz), drained and rinsed

Red onion

1, finely chopped

Garlic

3 cloves, minced

Chili powder

1 teaspoon

Cumin

1 teaspoon

Salt

to taste

Pepper

to taste

Tortillas

8 corn or flour, depending on preference

Enchilada sauce

2 cups (store-bought or homemade)

Cilantro

1/4 cup, chopped (for garnish)

Avocado

1, sliced (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Spread the diced sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
3. In a large skillet, sauté the chopped onion and minced garlic over medium heat until the onion is translucent and fragrant, about 5 minutes.
4. Add the drained black beans, cumin, chili powder, salt, and pepper to the skillet and stir well to combine. Cook for an additional 3-4 minutes until heated through.
5. Incorporate the roasted sweet potatoes into the bean mixture, gently folding until evenly mixed.
6. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
7. Warm the tortillas slightly to make them pliable. Fill each tortilla with the sweet potato and black bean mixture, roll them up tightly, and place seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the top of the rolled enchiladas, ensuring they're well-coated.
9. Bake for 15-20 minutes, or until the enchiladas are heated through and the sauce is bubbling.
10. Remove from the oven and let cool for a few minutes. Top with sliced avocado and chopped cilantro before serving.