Ingredients:
- 1 large sweet potato, peeled and diced.
- 1 can black beans, drained and rinsed.
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 ½ cups of your favorite enchilada sauce
- 1 cup shredded vegan cheese.
- Fresh cilantro and lime wedges for serving.
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat a tablespoon of oil over medium heat. Add in the onion, red and green bell pepper, jalapeño pepper, and garlic. Sauté until the onion is translucent and the peppers are slightly soft.
- Add in the sweet potato, black beans, cumin, chili powder, salt, and pepper. Stir to combine and let cook until the sweet potato is fork-tender, about 10-15 minutes.
- In a separate small saucepan, warm the enchilada sauce over low heat.
- Warm the tortillas in the microwave or oven for a few seconds to make them more pliable.
- To assemble the enchiladas, lay a tortilla flat and add a few spoonfuls of the sweet potato and black bean mixture down the center. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas.
- Pour the warm enchilada sauce over the top of the rolled tortillas, making sure to cover each one evenly. Sprinkle the shredded vegan cheese over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro and lime wedges, if desired.
Dont forget to try our delicious and easy-to-make Vegan Black Bean and Sweet Potato Enchiladas for a healthy and energizing meal. Packed with protein and nutrients, this plant-based recipe is perfect for any occasion.