Sweet Potato Black Bean Enchiladas (Vegan)

Instructions

1. 01

   Pre-heat oven to 200°C/390°F. In a large baking tray, add the cubed sweet potatoes and toss with cumin powder, salt, black pepper, and 1 tbsp olive oil. Bake for 20 minutes or until sweet potatoes are fork tender.

2. 02

   In a large skillet, heat 1 tbsp of oil over medium heat. Add in the sliced onions and cook until slightly golden. Mix in grated garlic, and then the black beans and kale. Cook for 5 minutes or until the kale has wilted. Transfer the mixture to the baked sweet potatoes, and give it a quick mix.

3. 03

   Into the same skillet (or a baking dish), add in the enchilada sauce, reserving 3/4 cup. Stuff the sweet potato black bean filling into the tortillas. Carefully transfer into the sauced skillet. Add any remaining filling over the wrapped tortillas. Pour that reserved 3/4 cup of enchilada sauce. Top with vegan cheese (sprinkle it with a little water for perfectly melted vegan cheese!!), and bake for 30-35 minutes! Serve with avocado, fresh coriander leaves, and a little vegan feta cheese. Enjoy!