Next Level Vegan Enchiladas - Legendary Recipes %

Ingredients

• 2 cups peeled and chopped (1/2-inch dice) sweet potato (260g)
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 medium red onion, diced (2 to 2 1/2 cups)
• 3 large garlic cloves, minced
• 1 cup jarred roasted red pepper, drained and chopped
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 2 cups baby spinach, roughly chopped
• 1 (14-ounce) can black beans (about 1 1/2 cups), drained and rinsed
• 2 1/2 cups Homemade Enchilada Sauce (1 batch)
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon fine sea salt, or to taste
• 5 to 6 medium/large soft tortilla wraps
• Cilantro-Lime-Garlic Cashew Cream
• Chopped green onion, red pepper flakes, avocado, and cilantro