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 weeknight dinner!
Ingredients
- 2 sweet potatoes roughly chopped
- 1 red onion diced
- 1 jalapeño diced
- 1 15-ounce can black beans drained and rinsed
- ½ tablespoon cumin
- ½ 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
- Avocado
Instructions
- 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.
