Easy Black Bean Enchiladas
Ingredients
- 6 tortillas
- 3 cups cooked black beans or 2 cans rinsed and drained
- 1 jar prepared enchilada sauce or 2 cups homemade
- 1 cup cooked sweet potatoes
- 1 1/4 cups coconut milk
- 1 cup nutritional yeast
- 1 Tbsp light miso paste
- 1 clove garlic
Preparation
Preheat oven to 325 degrees. Oil a 9”x9” casserole dish.
Make your cheese sauce: Blend sweet potatoes, coconut milk, nutritional yeast, miso and garlic in a high speed blender until smooth. Test to see whether the sauce is the texture you like best. For a thinner sauce add more coconut milk and blend again.
Set aside and pour 1 cup of enchilada sauce into the bottom of your prepared dish.
Warm tortillas with a little water on a hot pan to make them easier to roll.
Add 1/3 cup black beans to each tortilla and roll, placing in the pan on top of the enchilada sauce as you go.
Add remaining black beans to the sides of the enchiladas, and pour remaining enchilada sauce on top.
Smother in cheese sauce.
Bake for 25 minutes uncovered until warmed through and tortillas begin to brown.
Top with green onion and cilantro.
