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 cut sweet potatoes into fries, toss with cayenne pepper, paprika, cumin, and garlic powder, then bake until crispy.
In a skillet, heat oil from the sun-dried tomato jar and sauté red onions, peppers, and garlic cloves until softened.
Add cherry tomatoes, sun-dried tomatoes, hot chili, tomato purée, tomato sauce, and liquid smoke, then simmer to create a sauce.
Stir in refried beans, sweet corn, and drained kidney beans, cooking until the mixture is heated through.
Assemble enchiladas by filling tortillas with the bean and vegetable mixture, rolling them up, and placing in a baking dish.
Cover with the sauce and dairy-free cheese, then bake until the cheese is melted and bubbly.
Serve the enchiladas with the baked sweet potato fries.
