Black Bean and Sweet Potato Enchiladas

Ingredients

• 2 medium Sweet potatoes
• 1 can (15 oz) Black beans
• 1 cup Corn
• 1/2 medium Onion
• 2 cups Enchilada sauce
• 8 Corn tortillas
• 2 tbsp Olive oil
• 1 tsp Chili powder
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1 cup Dairy-free cheese

Instructions

1. 1Preheat oven to 400°F. Toss cubed sweet potatoes with olive oil, chili powder, cumin, and salt. Roast for 20-25 minutes, or until tender.
2. 2While sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. 3Add black beans and corn to the skillet. Cook for 2-3 minutes more.
4. 4In a bowl, combine roasted sweet potatoes, black bean mixture, and 1/2 cup of enchilada sauce.
5. 5Warm corn tortillas slightly. Fill each tortilla with the sweet potato and black bean mixture. Roll up and place in a baking dish.
6. 6Pour remaining enchilada sauce over the enchiladas. Top with dairy-free cheese.
7. 7Bake for 15-20 minutes, or until cheese is melted and bubbly. Serve immediately.

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