Quick Vegan Enchiladas with Sweet Potato Sauce
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Category
Main Course
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Cusine
California Healthy Vegan Vegetarian
What do you need?
How to make?
Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
2 cups cooked black beans
3 cups cooked sweet potatoes, mashed or cubed
8 whole wheat tortillas
1 cup vegan cheese shreds
For the Sweet Potato Sauce:
2 tablespoons olive oil
1/4 cup tomato paste
3 cups vegetable broth or water
Toppings:
Sliced avocado, fresh cilantro, vegan sour cream
Directions
Preheat oven to 375°F .
Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 3-4 minutes until softened. Add sweet potatoes, black beans, salt, smoked paprika, chili powder, and cumin. Cook for 5 minutes until heated through. Remove from heat and set aside.
In a medium saucepan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add tomato paste and vegetable broth or water and stir to combine. Bring to a simmer and cook for 10 minutes until thickened slightly. Remove from heat and set aside.
Spread 1/4 cup of the sweet potato sauce in the bottom of an 8x8 inch baking dish or 9x13 inch baking dish . Place one tortilla on top of the sauce in the baking dish, then spread 1/3 cup of the sweet potato mixture onto it followed by 2 tablespoons of vegan cheese shreds . Roll up the tortilla.