Easy Plant-Based Sweet Potato Enchiladas with a Zesty Sauce
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 can (400 g) black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 8 small tortillas
- 1 1/2 cups enchilada sauce (store-bought or homemade)
- 1/2 cup vegan shredded cheese
- Fresh cilantro for garnish
Directions:
1. Preheat oven to 200°C (400°F). Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a bowl, combine roasted sweet potatoes, black beans, and corn.
3. Spread 1/4 cup of enchilada sauce on the bottom of a baking dish. Fill tortillas with the sweet potato mixture, roll them up, and place seam-side down in the dish.
4. Pour the remaining enchilada sauce over the tortillas and sprinkle with vegan cheese.
5. Bake for 20 minutes until bubbly. Garnish with fresh cilantro before serving.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Calories per Serving: 320 | Number of Servings: 4