By Aaron Wurm
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add the olive oil, then sauté the diced onion until translucent, about 3-4 minutes.
Add the cooked black beans, roasted and mashed sweet potato, lime juice, salt, and pepper to the skillet. Stir to combine and heat through, about 2-3 minutes. Remove from heat.
Prepare a baking dish by spreading a small amount of the green salsa or enchilada sauce over the bottom to prevent sticking.
Take a corn tortilla, place about 2 tablespoons of the bean and sweet potato mixture in the center, roll it up, and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining green salsa or enchilada sauce evenly over the rolled tortillas.
If using, sprinkle the optional vegan cheese evenly over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes until the top is slightly golden and bubbling.
Garnish with chopped fresh cilantro before serving.
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This Mexican Vegan Gluten-Free Dinner recipe is ready in 45 minutes and features cooked black beans, medium sweet potato, roasted & mashed, small corn tortillas and other delicious ingredients. Contains 280 calories total.
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add the olive oil, then sauté the diced onion until translucent, about 3-4 minutes.
Add the cooked black beans, roasted and mashed sweet potato, lime juice, salt, and pepper to the skillet. Stir to combine and heat through, about 2-3 minutes. Remove from heat.
Prepare a baking dish by spreading a small amount of the green salsa or enchilada sauce over the bottom to prevent sticking.
Take a corn tortilla, place about 2 tablespoons of the bean and sweet potato mixture in the center, roll it up, and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining green salsa or enchilada sauce evenly over the rolled tortillas.
If using, sprinkle the optional vegan cheese evenly over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes until the top is slightly golden and bubbling.
Garnish with chopped fresh cilantro before serving.
Calories per Serving: 280
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