Sweet Potato and Vegan Sausage Enchiladas
Baked sweet potatoes, smoky-spicy Mexican-style vegan sausages, and hearty kidney beans make this an easy, weeknight, family favorite meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Mandoline
- Oven
- Mixing bowl
- Baking sheet
- Cast iron skillet
- Kidney bean can opener
- Colander
- Baking dish
- Aluminum foil
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Kitchen towel
- Pastry brush
- Garlic press
- Serving platter
Ingredients
- 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
- 10 large flour tortillas
- 1 (19-ounce) can enchilada sauce
- 1 cup mozzarella
- vegan cheese shreds
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