Vegan Sweet Potato and Black Bean Enchiladas | Foodtalk

Ingredients

• 1 tbsp chili powder
• 4 Tbsp Gluten-Free all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp ground cumin
• 1/2 tsp teaspoon dried oregano
• 2 Tbsp unsweetened cocoa powder
• 4 cups vegetable stock
• 4 Tbsp tomato paste
• 2 tsp sea salt
• 2 cups rice cooked
• 1 cup vegetable broth
• 1 tbsp cumin
• 2 cups sweet potatoes peeled and chopped into 1/2 in. cubes
• 2 Tbsp olive oil
• salt and freshly ground black pepper
• 4 garlic cloves minced
• 1 bell pepper diced (any color you like)
• 1/2 red onion chopped
• 15 ounce can black beans drained and rinsed
• 3 cups vegan cheese divided
• Salt to taste
• 12 large gluten-free tortillas
• 1 cup Coriander packed
• 1 Lime juiced
• 1 cup Vegan mayo
• fresh coriander Chopped (for topping)
• Freshly ground pepper
• Chili flakes for extra spice
• Coriander lime sauce