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Vegan black bean and sweet potato enchiladas Recipe

Name: Vegan black bean and sweet potato enchiladas Recipe
Prep time: 15 min
Total time: 60 min
Ingredients: 2 large sweet potatoes, peeled and diced; 1 can of black beans, drained and rinsed; 1 red bell pepper, diced; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and black pepper, to taste; 8-10 corn tortillas; 1 can of enchilada sauce; 1 cup vegan shredded cheese; Fresh cilantro, for garnish

Cuisine Diet Mexican Vegan

How to make Vegan black bean and sweet potato enchiladas ?

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serve: 4-6

Ingredients for Vegan black bean and sweet potato enchiladas Recipe

#	Ingredients
1.	2 large sweet potatoes, peeled and diced
2.	1 can of black beans, drained and rinsed
3.	1 red bell pepper, diced
4.	1 small onion, diced
5.	2 cloves garlic, minced
6.	1 tablespoon olive oil
7.	1 teaspoon ground cumin
8.	1 teaspoon chili powder
9.	1/2 teaspoon smoked paprika
10.	Salt and black pepper, to taste
11.	8-10 corn tortillas
12.	1 can of enchilada sauce
13.	1 cup vegan shredded cheese
14.	Fresh cilantro, for garnish

Steps of Vegan black bean and sweet potato enchiladas Recipe

#	Steps
1.	Preheat the oven to 375°F (190°C).
2.	In a large skillet, heat the olive oil over medium heat.
3.	Add the onion and garlic and sauté until fragrant, about 2 minutes.
4.	Add the diced sweet potatoes and red bell pepper and cook until tender, about 10 minutes.
5.	Add the black beans, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and cook for another 2-3 minutes.
6.	Pour half of the enchilada sauce into the bottom of a 9x13 inch baking dish.
7.	Take a corn tortilla and spoon some of the sweet potato and black bean mixture onto the center of the tortilla. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
8.	Pour the remaining enchilada sauce over the top of the rolled-up tortillas.
9.	Sprinkle vegan shredded cheese over the top of the enchiladas.
10.	Cover the baking dish with foil and bake for 20 minutes.
11.	Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
12.	Garnish with fresh cilantro and serve hot.

Tips:

Make sure to dice the sweet potato into small, bite-sized pieces to ensure even cooking.
If you don't have vegetable broth, you can use water instead.
You can use any type of vegan cheese you prefer, such as cheddar, mozzarella, or pepper jack.
These enchiladas can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave before serving.

Enjoy these delicious Vegan Black Bean and Sweet Potato Enchiladas!