Vegan Black Bean and Sweet Potato Enchiladas
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 sweet potato
- 1 can of black beans
- 1 can of tomato sauce
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- salt
- pepper
- 6 small tortillas
- 1 cup of vegan cheese
Preparation
Preheat oven to 375°F
Heat olive oil in a skillet over medium heat and sauté chopped onion and minced garlic until softened
Add diced sweet potato and cook until tender
Stir in drained black beans, cumin, chili powder, salt, and pepper, and mix well
Warm tortillas in a dry skillet or microwave to make them pliable
Fill each tortilla with the black bean and sweet potato mixture, roll up, and place seam-side down in a baking dish
Pour tomato sauce over the enchiladas and sprinkle with vegan cheese
Bake for 20-25 minutes until the cheese is melted and bubbly
