Ingredients
-
1
-
1 1/2
-
1
-
3/4
-
1
-
1
-
2
-
1
-
2
-
1
-
-
-
-
-
Directions
Sweet Potato Black Bean Enchiladas, Vegan enchiladas… can’t go wrong., I loved this. I couldn’t believe that I liked enchiladas without cheese and sour cream. So healthy and delicious. Thank you, Delicious! I made these with corn tortillas to make them more traditional, and less cumin for our tastes. The sweet potato, corn and black beans pair so well with the chillies and green enchilada sauce I would not use red enchilada sauce, or canned tomatoes, it would be a totally different dish. Everything is so perfect together, you really don’t need any cheese or toppings which actually overpower the beautiful flavor explosion. A definite favorite!
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Steps
|
1
Done
|
Cook the Sweet Potato Until Tender on the Outside With a Method of Your Choosing. |
|
2
Done
|
Saute Everything Except For the Enchilada Sauce and Reduce It Until It's Thick. |
|
3
Done
|
Wrap the Filling Into the Tortillas, Douse Them With the Enchilada Sauce, and Bake Uncovered For 40 Minutes at 350 Degrees Until the Tops Are a Little Browned and Slightly Crispy. |
