Black Bean Sweet Potato Enchiladas (the easy way)
By Kristi Whitley
1 large sweet potato, peeled and diced
2 red bell peppers, diced
1 T olive oil
sprinkle of cumin, chili powder, salt and pepper
2 cans of black beans, rinsed and drained
1/3 cup tofu sour cream
8 Corn or flour tortillas
1 cup Diaya cheese
1 can white beans, navy or great northern, rinsed and drained
1 16oz. jar salsa
Optional for serving: tamed jalapeno slices, sour cream, salsa, avocado, chopped fresh cilantro
Preheat oven to 450 degrees. Line a large sheet pan with parchment paper.
Place chopped sweet potato and red bell peppers into a zip-top bag and drizzle with olive oil and season with salt, pepper, cumin, and chili powder. Toss to coat. Spread in a single layer onto sheet pan and roast for 30 min or until vegetables are tender.
In the meantime, to a large mixing bowl, add the black beans and sour cream. Sprinkle with additional salt and pepper, cumin and chili powder.
Add the white beans and salsa to a blender and blend to a smooth consistency. Set aside.
When vegetables are finished roasting add them to the bean mixture and stir to combine.
Place about 1/4-1/2 cup of vegetable mixture into each tortilla and roll up. Place the tortillas seam down into an oven-safe dish or pan. Pour the sauce over the tortillas leaving a tiny bit of the ends of the tortillas exposed. Sprinkle with cheese.
Reduce the oven temp to 400 and bake for about 20-30 min until all is heated through.
Serve with toppings of your choice.