Vegan Enchiladas | Vegan Mexican Recipes | Veganuary

Ingredients

• 1 tbsp extra virgin olive oil
• 1 onion, diced
• 5 cloves garlic, minced
• 1 tsp coriander
• 2 tsp ground cumin
• 2 cups fresh spinach, chopped
• 2 cups black beans, chopped in a food processor (canned organic is fine)
• 4 tbsp shoyu
• 3 cups cooked, mashed sweet potatoes
• Sea salt, to taste
• 10 large tortillas
• Vegan cheese and spring onions for topping
• Salsa