Black Bean & Sweet Potato Enchiladas

Corn‑tortilla enchiladas stuffed with roasted sweet potatoes and black beans, smothered in smoky red sauce and baked.

Ingredients

• Filling: 2 cups roasted sweet‑potato cubes, 1 can black beans, 1 tsp cumin, salt
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1 cup vegan cheese shreds
• 2 tbsp olive oil

Instructions

1. PREP AHEAD
2. - Roast or steam sweet-potato cubes until tender; cool.
3. - Rinse black beans; mix with cumin and pinch salt.
4. - Warm enchilada sauce; oil 9×13-in baking dish.
5. - Lightly pan-warm corn tortillas to soften.
6. COOKING STEPS
7. 1. Combine roasted sweet potato with seasoned beans.
8. 2. Spread ¼ cup sauce in baking dish. Fill each tortilla with ⅓ cup filling; roll and place seam-down.
9. 3. Pour remaining sauce over rolls; sprinkle vegan cheese shreds.
10. 4. Bake at 375 °F 25 min until sauce bubbles and cheese melts.
11. 5. Rest 5 min; garnish with cilantro or green onions; serve hot.
12. (Active time ≈ 25 min | Total ≈ 45 min)

Nutrition Facts