Easy Vegan Sweet Potato Black Bean Enchiladas

Vegetarian, dairy-free, and gluten-free, but thanks to sweet potatoes, black beans, and delicious toppings they're also totally flavorful and satisfying!

Make them in one pan for a flavorful weeknight meal filled with delicious Mexican food flavor.

INGREDIENTS

– Sweet potato – Red onion – Jalapeno – Olive oil – Homemade Taco Seasoning  – Black beans – Homemade Enchilada Sauce – Tortillas – Homemade Vegan Mozzarella Cheese

STEP 1

Prepare the homemade enchilada sauce ahead of time.  Alternatively you can use store bought enchilada sauce.

STEP 2

Toss everything well and spread into one even layer.  Bake for 20 minutes, toss and bake again another 20 minutes until sweet potatoes (or butternut squash) are golden brown and fork tender.

STEP 3

To assemble the enchiladas, place enchilada sauce directly in the empty baking dish. Spread the enchilada sauce into one even layer.

STEP 4

Next, place the sweet potato black bean mixture into a tortilla shell.  Fold the two sides of the tortilla wrap into the center and let one side overlap the other to create a seam.

STEP 5

Place the rolled up tortilla wrap seam side down in the casserole dish (directly on top of the enchilada sauce).  Repeat with all 10-12 tortillas and fill the pan.

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