SWEET POTATO + BLACK BEAN

VEGAN

ENCHILADAS

Cook Sweet Potato

Peel a sweet potato and cut into small pieces. Add it to a pan with water, then boil over high heat. Drain the water and remove sweet potato from your pan.

Prepare Filling

Sauté some onion in oil, then add garlic and bell pepper.  Add spices, black beans and corn, then toss to mix well. Stir in the cooked sweet potato, cilantro and lime juice.

Prepare Sauce

Whisk together all the sauce ingredients. Taste and adjust seasoning if needed.

Assemble Enchilada

Preheat your oven to 350 F. Spread about 1/3 of the sauce into the bottom of a large (9x13 inch) baking dish.

Assemble Enchilada

Lay out all 6 flour tortillas and divide the prepared filling evenly among them. Roll your tortillas tightly and place into baking dish with the seam side down.

Assemble Enchilada

Pour the rest of your sauce over the enchiladas and spread into an even layer. Bake 15-20 minutes until the sauce bubbles on the edges.

SWEET POTATO + BLACK BEAN

VEGAN

ENCHILADAS