Black Bean and Sweet Potato Enchiladas
| Prep Time: 10 min | Serves: 8 |
| Cooking Time: 30 min | Yield: 8 enchiladas |
Gluten free vegan enchiladas with Daiya cheese
Ingredients
- 1 cup Peppers, Sweet, Red
- 1 medium Onion, Sweet
- 3 clove Garlic
- 1 1/2 cups Black Beans - Canned
- 8 Garza's Homemade Corn Tortillas
- 100 g Diced Green Chilis
- 1 Large Sweet Potato
- 28 oz Mild Enchilada Sauce
- 1 cup Daiya Cheese
Directions
Preheat oven to 350. Put thin layer of sauce on bottom of baking dish.
Saute onion, pepper and garlic in some veg broth. Add sweet potato. Cover and cook until soft. Add beans and green chilies.
Put mixture on tortilla. (Warmed up they will fold easier.)Place in dish with folded side down. Repeat and line up side by side in dish. Cover with the rest of the sauce.
Top with cheese.
Bake for 20-30 minutes or until bubbling.