Vegan Sweet Potato Black Bean Enchiladas

Ingredients

• Cilantro - For garnish
• Avocado - 1, sliced
• Tortillas - 8
• Enchilada sauce - 2 cups
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Red onion - 1, diced
• Black beans - 1 can, drained and rinsed
• Sweet potatoes - 2 medium, peeled and diced

Instructions

1. Preheat the oven to 400°F.
2. Place the sweet potatoes on a baking sheet and roast for 20 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic until soft.
4. Add the black beans, cumin, chili powder, salt, and pepper to the skillet and stir to combine.
5. Add the roasted sweet potatoes to the skillet and stir to combine.
6. Spread a thin layer of enchilada sauce in the bottom of a baking dish.
7. Fill each tortilla with the sweet potato and black bean mixture, roll up, and place seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the top of the enchiladas.
9. Bake for 15 minutes, or until the enchiladas are heated through and the sauce is bubbling.
10. Top with sliced avocado and cilantro before serving.