Sweet Potato and Black Bean Enchiladas

Ingredients

• 2 medium Sweet potatoes, peeled and diced
• 1 can Black Beans, drained and rinsed
• 1 cup Frozen corn, thawed
• 1 small Red onion, diced
• 2 cloves Garlic, minced
• 1 tsp Cumin
• 1 tsp Chili powder
• 1/2 tsp Salt
• 8 medium Corn tortillas
• 1 1/2 cups Enchilada sauce
• 1 cup Vegan cheese, shredded

Instructions

1. Preheat oven to 375°F (190°C).
2. Boil sweet potatoes for 10-15 minutes, or until tender.
3. While the sweet potatoes are cooking, sauté red onion and garlic in a pan over medium heat for 2-3 minutes.
4. Add black beans, corn, cumin, chili powder, and salt to the pan, and cook for another 2-3 minutes.
5. Add the cooked sweet potatoes to the pan and stir to combine.
6. Add 1/2 cup of enchilada sauce to the filling mixture and stir to coat well.
7. Place about 1/4 cup of the filling in the center of each corn tortilla, roll up and place seam-side down in a 9x13 inch baking dish.
8. Pour the remaining enchilada sauce over the enchiladas, and sprinkle with shredded vegan cheese.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Serve hot and enjoy!