Eating Pegan | Vegan Sweet Potato Enchiladas with Creamy Avocado Cilantro Sauce

Vegan Sweet Potato Enchiladas with Creamy Avocado Cilantro Sauce


Ingredients:
2 cups sweet potato, peeled and chopped
1 Tbsp olive oil
1 red onion, chopped
2 garlic cloves, minced
sea salt and freshly ground pepper
1 red bell pepper, chopped
1 15-oz can black beans, rinsed and drained
3 cups store bought enchilada sauce
1 Tbsp fresh lime juice
1 tsp chili powder


Instructions:
  • Preheat oven to 350 degrees F. Lightly grease a large baking dish
  • Make the enchiladas: Place the sweet potato in a medium sauce pan and add enough water to cover. Bring the water to a boil, then reduce to medium-high heat and simmer for 5 minutes, or until fork-tender. Drain and set aside.
  • In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with salt and pepper. (If using turkey, add in at this step and brown.)
  • etc
  • etc

  • For Full Instruction: thethinkitchen.com

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