Sweet Potato, Squash, and Black Bean Enchiladas | Recipe Cart | Recipe Cart

Ingredients

• Enchilada Sauce
• 2 3/4 cups vegetable broth
• 1/2 cup tomato paste
• 3 tablespoons chili powder
• 2 1/2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 3 cloves of garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• Filling
• 1 large sweet potato, about 1 pound, chopped into nickel-sized pieces*
• 1 tablespoon olive oil
• ½ an yellow onion, chopped
• 1 medium yellow squash, grated on your box grater, about 1 cup**
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 cloves of garlic, minced
• 1 ½ cups cooked black or pinto beans, or one 15 oz can, rinsed
• ½ teaspoon salt
• 1 teaspoon maple syrup or agave
• a pack of large corn or flour tortillas