Savour the simplicity and convenience of these Vegan Roasted Sweet Potato & Black Bean Enchiladas! With just a few easy steps, you'll have a delicious meal ready to enjoy, and maybe even a few leftovers for lunch the next day!
Ingredients
2 medium sweet potatoes, washed and halved
1 tablespoon olive oil
2-3 garlic cloves, minced or grated
1/4 cup onions, diced
2 tbsp chili powder
2 tbsp tomato paste
1/2 cup veggie stock
1 tin of black beans, drained and rinsed
1-2 cups red enchilada sauceÂ
6-8 small corn/flour tortillas
1 cup vegan cheese, shredded
fresh cilantro, chopped (optional)
Directions
Preheat the oven to 400°F. Halve the sweet potatoes and drizzle them with olive oil.  Bake them face down for 30 minutes or until soft.
While the sweet potatoes are baking, grab a 9x13 inch baking dish and pour 1-2 cups of enchilada sauce into it, depending how sauce-y you like it.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, chili powder, and tomato paste and cook for 3 minutes.  Add the bell peppers, black beans and veggie stock.  Cook uncovered for 5-7 minutes. Â
Warm the tortillas in the microwave or on the stovetop until they are soft.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Scoop out the flesh from the sweet potatoes and add it to the skillet with the black bean mixture. Stir to combine.
Dip the tortillas into the enchilada sauce, one at a time, and spoon the sweet potato and black bean mixture into each tortilla and roll up tightly. Place the enchiladas seam-side down in the enchilada sauce in the baking dish. Keep going until all the mixture is used up.
Sprinkle the vegan cheese over the top of the enchiladas.
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top with fresh cilantro (optional). Enjoy!
