Vegan Enchiladas

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat a small amount of oil over medium heat. Add the diced onions and bell peppers, and sauté until they are soft, about 5 minutes.

3. 3

   Add the diced sweet potatoes to the skillet and cook for another 10 minutes, or until they are tender.

4. 4

   Stir in the black beans, cumin, chili powder, and salt to taste. Cook for an additional 5 minutes, stirring occasionally.

5. 5

   Warm the corn tortillas in the microwave or on a skillet to make them pliable.

6. 6

   Spread a thin layer of enchilada sauce on the bottom of a baking dish.

7. 7

   Fill each tortilla with the sweet potato and black bean mixture, then roll them up and place them seam-side down in the baking dish.

8. 8

   Pour the remaining enchilada sauce over the top of the rolled tortillas.

9. 9

   Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

10. 10

    Remove the foil and bake for an additional 10 minutes, or until the enchiladas are heated through and the sauce is bubbly.

11. 11

    Garnish with chopped cilantro before serving. Enjoy your Vegan Enchiladas!