Sweet Potato Black Bean Enchiladas (Vegan)
Cozy, simple, and delicious, vegan sweet potato black bean enchiladas. The perfect dinner, any day of the week when you're craving Mexican.
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Cooking tools:
- Blender
- Microplane
- Grater
- Baking sheet
- Skillet
- Saucepan
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wooden spoon
- Spatula
- Fork
- Oven
- Stove
Ingredients
- 2-3 tbsp olive oil
- 2-3 sweet potatoes (cubed)
- 1x400g tinned black beans (drained and rinsed)
- 1 onion (sliced)
- 2 cups kale
- 2-3 garlic cloves (grated)
- 1 tsp cumin powder
- 1/2-2 tsp cayenne powder (depends on how spicy your enchilada sauce is!)
- salt
- black pepper
- 400 ml enchilada sauce (*homemade version in notes)
- 5 medium tortillas
- 1-2 cups grated vegan cheese
- avocado, fresh coriander leaves, green chilies (for serving)
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