Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas - Vegan

We've made a version of these before, but I have to say I like this one better. Even without the cheese. I never thought I would say that.

The filling is chock full of vegetables and spices, and the chopped avocado on top gives it the perfect creamy finish. Jon topped his with sour cream, but I didn't miss it. Some of the dishes I've made in the last few months have left me staring wistfully at Jon's plate saying things like, "How is it with cheese? Goat cheese is my favorite. I bet it's good. Mine is good, but not as good as yours. I hope you appreciate how good yours is."

Sweet Potato and Black Bean Enchiladas - Vegan
Inspired by Oh She Glows

Ingredients:
olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 jalapeno, chopped
2 cloves garlic, chopped
1 14 oz. can black beans, drained and rinsed
2 medium sweet potatoes, peeled, chopped and cooked (I roasted mine at 375 for 45 minutes, you can also steam or bake)
A few handfuls fresh spinach, chopped
1 Tablespoon cumin
1 Tablespoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
freshly ground black pepper
1 Tablespoon nutritional yeast (optional, it adds a little cheesy flavor and slightly thickens the sauce)
24 oz. tomato sauce (I had three 8 oz. cans, but you can use two 14 oz. cans as well)
6 tortilla wraps (I used whole wheat wraps)
Toppings: avocado, lime, hot sauce, cilantro, cheese, sour cream

Prepare your sweet potatoes. I tossed mine with olive oil and roasted at 375 degrees for 45 minutes, turning a few times. You can also steam, boil, or bake them.
In a bowl, combine tomato sauce, spices and nutritional yeast.
In a large saute pan, heat olive oil over medium heat.
Add in the onion, bell pepper and jalapeno and cook until slightly softened, about 3 minutes.
Add in garlic, black beans, and sweet potatoes.
Pour in about half of your enchilada sauce, reserving enough for the bottom and top of the dish.
Add in chopped spinach, stir to combine and turn off heat.
In the bottom of a 9x13 baking dish, spread a thin layer of sauce.
Fill a tortilla up with a large scoop of the vegetable mixture, roll and place seam side down in the baking dish. Repeat with remaining tortillas.
Spread any leftover filling over the top of the rolled tortillas and pour over remaining sauce.
Cover with foil and bake at 350 degrees for 30 minutes.

Attempt to take a picture of an enchilada several times. Give up and eat.

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