Ingredients
Instructions
Prep ahead
- roast or steam sweet-potato cubes until tender; cool.
- rinse black beans; mix with cumin and pinch salt.
- warm enchilada sauce; oil 9×13-in baking dish.
- lightly pan-warm corn tortillas to soften.
Cooking steps
Combine roasted sweet potato with seasoned beans.
Spread ¼ cup sauce in baking dish. fill each tortilla with ⅓ cup filling; roll and place seam-down.
Pour remaining sauce over rolls; sprinkle vegan cheese shreds.
Bake at 375 °f 25 min until sauce bubbles and cheese melts.
Rest 5 min; garnish with cilantro or green onions; serve hot.
(active time ≈ 25 min | total ≈ 45 min)