Sweet Potato and Black Bean Enchiladas

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup canned black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 8 corn tortillas
• 1 cup enchilada sauce
• 1 cup vegan shredded cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss the sweet potatoes, black beans, olive oil, cumin, and chili powder together.
3. Spread the mixture onto a baking sheet and bake for 20-25 minutes, or until the sweet potatoes are tender.
4. Remove from oven and let cool for a few minutes.
5. Transfer the sweet potato mixture to a large bowl and mash them lightly with a fork.
6. Spread 2-3 tbsp of enchilada sauce on the bottom of a baking dish.
7. Warm the tortillas in the microwave for 10-15 seconds or until they are pliable.
8. Spoon 2-3 tbsp of sweet potato mixture in the center of each tortilla.
9. Roll up tightly and place seam-side down in the baking dish.
10. Pour the remaining enchilada sauce over the top of the tortillas and sprinkle with vegan cheese.
11. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
12. Sprinkle with cilantro and serve hot.