Sweet Potato and Black Bean Enchiladas
Avocado-Lime Dressing
Ingredients
- ½ cup chopped onion
- 2 tsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- ½ (10-oz) pkg frozen diced sweet potatoes, thawed
- ¼ tsp ground cumin
- ¼ tsp dried oregano
- ¼ tsp chili powder
- 1 clove garlic, minced
- 1 cup vegan shredded Cheddar cheese, divided
- 6 soft taco-size corn tortillas
- ½ (15-oz) can enchilada sauce
Instructions
- Preheat oven to 350°F. Sauté onion in hot oil in a large skillet over medium-high heat 4 minutes or until tender. Stir in beans, potatoes, cumin, oregano, chili powder, and garlic; cook 4 to 5 minutes or until thoroughly heated.
- Season with salt and pepper to taste. Remove from heat; stir in 1 cup cheese. Warm 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 in dish. Pour remaining sauce over enchiladas, and sprinkle with 1 cup cheese.
- Bake 20 minutes or until thoroughly heated. Drizzle with desired amount of Avocado-Lime Dressing recipe.
Side Dish Ingredients
- ½ avocado
- 1 green onion, chopped
- 2 Tbsp packed fresh cilantro leaves
- 1½ Tbsp water
- 2½ Tbsp olive oil
- 1 small clove garlic, crushed
- 1 Tbsp fresh lime juice
- ⅛ tsp salt
Side Dish Instructions
- Process all ingredients in blender or food processor until smooth.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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