Sweet Potato and Black Bean Enchiladas

Ingredients (12)

• 2 large sweet potatoes, diced
• 1 (15 oz) can black beans, rinsed
• 1 red onion, diced
• 1 (4 oz) can green chiles
• 2 tsp ground cumin
• 1 tsp chili powder
• 12 corn tortillas
• 2 1/2 cups red enchilada sauce
• 1 cup shredded vegan or regular cheese (optional)
• 1 avocado, sliced
• 1 handful cilantro
• 2 tbsp olive oil

Steps

1. Heat the oven to 425°F. Toss the sweet potato with oil, cumin, chili powder and salt. Roast 20 minutes until tender and browned.
2. Mash a third of the beans and mix with the rest, the onion, green chiles and roasted sweet potato.
3. Lower the oven to 375°F. Warm the tortillas so they bend without cracking. Spread 1/2 cup sauce in a 9x13 dish.
4. Fill each tortilla with filling, roll and place seam-down. Pour the remaining sauce over and top with cheese if using.
5. Bake 20 minutes until bubbling.
6. Top with avocado and cilantro.