Vegan Summer Enchiladas with Sweet Potatoes and Spices
Ingredients
- 4 sweet potatoes
- 1/2 tbsp cayenne pepper
- 1/2 tbsp paprika
- 1/2 tbsp cumin
- 1/2 tbsp garlic powder
- 2 red onions
- 2 peppers
- Refried beans
- Sweet corn
- 1/4 cup oil from sun dried tomato jar
- 2 garlic cloves
- 4 cups cherry tomatoes
- 1/3 cup sun dried tomatoes
- Hot chilli
- 1/3 cup tomato purée
- 3 cups tomato sauce
- Splash liquid smoke
- 1 can kidney beans (drained)
- Dairy-free cheese
Preparation
Place the sliced sweet potatoes, cayenne pepper, paprika, cumin, garlic powder into the oven and bake at 200°C (392°F) for 15 minutes.
Add the red onions and pepper into the oven together with the sweet potatoes and bake at 200°C (392°F) for 35 minutes.
Fill the tacos with the refried beans, sweet corn and the rest of the food that was put in the oven.
Put oil from a sun dried tomato jar into a frying pan together with garlic cloves, cherry tomatoes, sun dried tomatoes, hot chilli, tomato purée, tomato sauce, liquid smoke and the kidney beans.
Pour it over the already made tacos together with some dairy-free cheese and bake everything at 200°C (392°F) for 30 minutes (cover in foil).
