🌯 Sweet Potato & Black Bean Enchiladas (Vegan)

✨ What Makes It Unique:

• Sweet roasted sweet potato combined with smoky black beans
• Wrapped in corn tortillas and baked with rich enchilada sauce
• Topped with creamy avocado and fresh cilantro

🛒 Ingredients (Serves 4)

For the Filling:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt & pepper

For the Enchilada Sauce:

• 1 cup tomato sauce
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 garlic clove, minced
• 1 cup vegetable broth
• Salt to taste

To Assemble:

• 8–10 corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish

🍳 Instructions

1. Roast Sweet Potatoes:

• Preheat oven to 400°F (200°C).
• Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
• Roast on a baking sheet for 20–25 minutes until tender.

2. Prepare Filling:

• In a skillet, sauté onion and garlic until translucent.
• Add black beans and roasted sweet potatoes. Mix well and warm through.

3. Make Enchilada Sauce:

• In a saucepan, combine tomato sauce, chili powder, cumin, smoked paprika, garlic, vegetable broth, and salt.
• Simmer for 10 minutes until slightly thickened.

4. Assemble Enchiladas:

• Preheat oven to 375°F (190°C).
• Spread a thin layer of sauce in a baking dish.
• Fill each tortilla with filling, roll up, and place seam-side down in dish.
• Pour remaining sauce over the rolled tortillas.

5. Bake:

• Bake for 20 minutes until sauce is bubbling and tortillas are soft.

6. Serve:

• Top with sliced avocado and fresh cilantro.

💡 Tips:

• Add vegan cheese or cashew cream for extra creaminess
• Serve with lime wedges and a side of Mexican rice or salad