Family. Food. Beautiful Spaces. Healing. Travel. Living Free.
Adapted from the Vegan Plant Cookbook by Robin Robertson
2 large sweet potatoes, peeled and diced
1 tsp olive oil
1 garlic cloves, minced
1 chili pepper, finely chopped (I suggest Anaheim for very little spice; jalapeno or poblano chili peppers for a spicier kick)
1 1/2 cups cooked black beans (or 1-15 ounce can black beans, drained and rinsed)
1-14.5 ounce can diced tomatoes
1 Tbs chili powder
1/2 tsp salt
2 1/2 cups fresh salsa
10 small flour tortillas (yes, flour!)
1/3 cup red onion, finely chopped
2 teaspoons fresh parsley, chopped
1. Preheat your oven to 400 degrees. Prepare a baking sheet with parchment paper and arrange the sweet potatoes so that they are all flat on top the baking sheet. Roast in the oven for 10 minutes, then toss them around and roast for another 10 minutes. When done, reduce the oven temperature to 350 degrees and remove the sweet potatoes. Set aside.
2. Meanwhile, heat the oil over medium in a large sauté pan. Add the garlic and chili; stir for about 1 minute. Add the beans, tomatoes, chili powder, salt, and pepper. Stir in the sweet potatoes and allow to simmer for 5-7 minutes.
3. In a lightly oiled rectangular baking dish (I think 9×13 will work) use about 3/4 cup of the salsa and spread a thin layer on the bottom of the dish.
4. Place a tortilla on a flat surface and scoop 1/3-1/2 cup of the sweet potato filling on to the middle of the tortilla. Roll the tortilla and place seem side down in the baking dish. Do this for all the tortillas.
5. Whatever filling you have left, pour over top the enchiladas. Evenly pour the rest of the salsa over top, making sure the salsa covers even the sides and corners. Sprinkle with the onion and parsley.
6. Cover with foil and bake for 20-30 minutes, or until hot and bubbly. Serve hot!