Sweet Potato and Black Bean Vegan Enchiladas

Ingredients

• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive or avocado oil
• 1 cup canned organic black beans
• 1 cup cooked quinoa
• 1/2 cup chopped cilantro
• 1/2 cup dairy-free sour cream or regular sour cream
• 1 teaspoon taco seasonings
• 2 tablespoons cashew Parmesan
• salt and pepper, to taste
• 8 corn tortillas
• 2 cups tomato sauce

Method

1. Preheat oven to 200°C and line a baking tray with parchment paper. Toss sweet potato cubes with oil until evenly coated. Arrange on the prepared baking tray and bake for 20 minutes or until soft.
2. Reheat the oven to 180°C. Spread about 1 cup of tomato sauce on the bottom of the baking dish. Follow the package instructions to soften the tortillas.
3. Place about 3 tablespoons of the filling mixture into each tortilla, roll up tightly and place into the prepared baking dish seam-side down. Repeat with the remaining tortillas and the filling. Pour the remaining tomato sauce over the tortillas and sprinkle with Parmesan cheese. Bake for 15-20 minutes or until golden brown. Serve warm and enjoy!

Nutrition Facts