Flavorful Black Bean and Sweet Potato Enchiladas
Ingredients:
For the Filling:
- 1 medium sweet potato, peeled and diced
- 1 cup cooked black beans
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced onion
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Enchiladas:
- 8 small corn tortillas
- 1 1/2 cups enchilada sauce (store-bought or homemade)
- 1 cup vegan shredded cheese (optional)
- Fresh cilantro for garnish
Directions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté sweet potato and onion until tender, about 10 minutes. Stir in black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes.
3. Spread 1/2 cup of enchilada sauce in the bottom of a baking dish.
4. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
5. Pour remaining enchilada sauce over the top and sprinkle with vegan cheese, if using.
6. Bake for 20-25 minutes, until heated through and bubbly. Garnish with fresh cilantro.
Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Calories: 300 | Servings: 4