Sweet Potato and Black Bean Enchiladas

Ingredients
- 1 cup chopped onion
- 1 Tbsp olive oil
- 2 (15-oz) cans black beans, drained and rinsed
- 1 (10-oz) pkg frozen diced sweet potatoes, thawed
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp chili powder
- 2 cloves garlic, minced
- 12 fajita-size corn tortillas
- 2 (8-oz) pouches red chili enchilada sauce (such as Frontera)
- ¼ cup packed fresh cilantro leaves
Instructions
- Preheat oven to 350°F. Sauté onion in hot oil in large skillet over medium-high heat 4 minutes or until tender. Stir in beans, potatoes, cumin, oregano, chili powder, and garlic. Season with salt and pepper to taste.
- Heat tortillas according to package directions. Spread ⅓ cup enchilada sauce in a lightly greased 13- x 9-inch baking dish.
- Fill tortillas with bean mixture; roll up, and arrange, seam sides down, in dish. Pour remaining sauce over enchiladas.
- Bake 20 minutes or until thoroughly heated. Top with cilantro.
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