Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas are dairy-free, vegan, and can be made gluten-free. They make for an easy weeknight dinner!

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Step 1

Preheat oven to 350°F and prepare a 9x13 baking dish.

Step 2

Place chopped sweet potatoes into a pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. As the sweet potatoes cook, sauté the red onion and jalapeño in a small skillet.

Step 3

Once cooked, combine sweet potato, red onion, jalapeño, black beans, and spices in a large bowl. Mix then taste and adjust seasoning, if needed.

Step 4

Pour one cup enchilada sauce on the bottom of the baking dish. Heat up each of the tortillas, so they are easier to work with.

Step 5

To assemble, divide the mixture evenly between each tortilla. Roll together tightly and place seam-side down in the baking dish.

Step 6

Once all of the enchiladas are in the dish, top with remaining sauce and dairy-free cheese.

Step 7

Bake for 25 minutes then serve warm, topped with avocado.

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