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Vegan Enchiladas

Name: Vegan Enchiladas
Total time: 45 min
Ingredients: 8 corn tortillas; 2 cups sweet potatoes, diced; 1 cup black beans, cooked; 1 cup enchilada sauce; 1/2 cup diced onions; 1/2 cup diced bell peppers; 1/4 cup chopped cilantro; 1 tsp cumin; 1 tsp chili powder; Salt to taste

45 min 234 kcal par portion Moyen

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Instructions

1
Preheat your oven to 375°F (190°C).
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
Add the diced sweet potatoes to the skillet and cook for another 10 minutes, or until they are tender.
4
Stir in the black beans, cumin, chili powder, and salt to taste. Cook for an additional 5 minutes, stirring occasionally.
5
Warm the corn tortillas in the microwave or on a skillet to make them pliable.
6
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
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
Pour the remaining enchilada sauce over the top of the rolled tortillas.
9