Vegan Sweet Potato and Black Bean Enchiladas

Ingredients:

2 Large Sweet Potatoes, peeled and medium diced

2 Tbsp Olive Oil

I Garlic Clove minced

2 Tbsp lemon juice

I 15 oz. can Black Beans

3 cups salsa

1 Tbsp Chili Powder

1 Tbsp Cumin

1/2 tsp cayenne pepper

Salt and Pepper as needed

8-10 Tortillas, (Wheat Tortillas add a healthier kick)

Instructions:

1.) Oven @ 375*F. Peel and medium dice the sweet potatoes and place in a medium sized bowl. Add the olive oil, lemon juice, 1/2 of the chili powder, cumin, cayenne pepper, and salt and pepper to taste. Reserve the remaining seasonings for the filling.

2.) Toss the sweet potatoes so that they are evenly coated with all the spices. Spread out evenly on a sheet pan and roast for 20-25 minutes until fork tender.

3.) Heat the black beans, salsa, and the remaining seasonings in a medium pot. Heat until beans have reached a simmer so that the spice flavor is absorbed.

4.) Toss the roasted sweet potatoes with the beans in a bowl. Spray a 9x13 pan with cooking spray, fill each tortilla with abou 2/3-1 cup of filling.

5.) Pour the remaining salsa on top of the rolled up enchiladas. Bake at 350*F for 25-35 minutes until golden brown on top.

So you're not a vegan....these enchiladas may make you one! The sweet potatoes and black beans are an awesome alternative to putting together a tasty, inexpensive, and unique entree. Full of protein, spice, and sweetness. Looking to change these enchiladas up? You can put cheese or a soy cheese on top if that is desired, I like them with olives or Ortega Chilies.

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Vegan Sweet Potato and Black Bean Enchiladas

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