Sweet Potato and Vegan Sausage Enchiladas | VegNews

Ingredients

• For the filling:
• 5 cups sweet potato, cut into small cubes (about 2 medium-sized sweet potatoes)
• ¼ cup olive oil plus 2 tablespoons, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried chili powder
• 1 teaspoon dried ground coriander
• 1 teaspoon ground cumin
• 1 large red onion, sliced on a
• mandoline
• 8 ounces Mexican chipotle vegan sausage links, finely chopped
• 1 (19-ounce) can kidney beans, rinsed and drained
• 8 cloves garlic, finely minced
• For the burritos:
• 10 large flour tortillas
• 1 (19-ounce) can enchilada sauce
• 1 cup mozzarella
• vegan cheese shreds