Sweet Potato and Vegan Sausage Enchiladas

Sweet Potato and Vegan Sausage Enchiladas

vegnews.com

Baked sweet potatoes, smoky-spicy Mexican-style vegan sausages, and hearty kidney beans make this an easy, weeknight, family favorite meal.

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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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