Vegan Enchiladas with Sweet Potato Fries
Ingredients
- 4 small 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
- Oil from sun dried tomato jar (1/4 cup)
- 2 garlic cloves
- 4 cups cherry tomatoes
- 1/3 cup sun dried tomatoes
- 1 tbsp hot chili
- 1/3 cup tomato purée
- 3 cups tomato sauce
- Splash of liquid smoke
- 1 can kidney beans, drained
- Dairy-free cheese
Preparation
Preheat oven to 425°F and bake sweet potatoes until tender, then cut into fries and season with cayenne, paprika, cumin, and garlic powder
In a pan, sauté chopped red onions, peppers, and garlic in oil from sun-dried tomato jar until softened
Add cherry tomatoes, sun-dried tomatoes, hot chili, tomato purée, and tomato sauce to the pan, simmer until sauce thickens, then stir in liquid smoke
Mix in refried beans, sweet corn, and drained kidney beans to create the filling
Fill tortillas with the mixture and sweet potato fries, roll them up, and place in a baking dish
Pour remaining sauce over the enchiladas, top with dairy-free cheese, and bake until cheese melts and enchiladas are heated through
Serve hot
