Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas are dairy-free, vegan, and can be made gluten-free. They make for an easy and healthy weeknight dinner!
- 2 sweet potatoes roughly chopped
- 1 red onion diced
- 1 jalapeño diced
- 1 15-ounce can black beans drained and rinsed
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Bag of tortillas flour, corn, or gluten-free
- 2 cups enchilada sauce divided
- Dairy-free cheese
Preheat oven to 350°F and prepare a 9x13 baking dish.
Place chopped sweet potatoes into a pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. As the sweet potatoes cook, sauté the red onion and jalapeño in a small skillet.
Once cooked, combine sweet potato, red onion, jalapeño, black beans, and spices in a large bowl. Mix then taste and adjust seasoning, if needed.
Pour one cup enchilada sauce on the bottom of the baking dish. Heat up each of the tortillas, so they are easier to work with.
To assemble, divide the mixture evenly between each tortilla. Roll together tightly and place seam-side down in the baking dish.
Once all of the enchiladas are in the dish, top with remaining sauce and dairy-free cheese.
Bake for 25 minutes then serve warm, topped with avocado.