Mini Vegan Enchilada Bites

Ingredients

• 18 each Small Corn Tortillas
• 1 medium Sweet Potato
• 1 can Black Beans
• 1 cup Corn
• 0.25 medium Red Onion
• 1.5 cups Enchilada Sauce
• 0.5 cup Vegan Cheddar Shreds
• 1 tbsp Olive Oil
• 0.5 tsp Cumin
• 0.5 tsp Chili Powder
• 0.25 tsp Garlic Powder
• 0.25 tsp Salt

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Peel and dice the sweet potato into small cubes. Sauté in olive oil over medium heat with red onion until tender, about 10 minutes.
3. 3Rinse and drain the black beans and corn. Add them to the skillet with the sweet potato mixture.
4. 4Stir in cumin, chili powder, garlic powder, and salt. Cook for another 5 minutes.
5. 5Warm the small corn tortillas to make them pliable.
6. 6Fill each tortilla with the sweet potato, black bean, and corn mixture, then roll it up tightly.
7. 7Place the rolled enchiladas seam-side down in a baking dish. Pour enchilada sauce over the top.
8. 8Sprinkle with vegan cheddar shreds.
9. 9Bake for 20-25 minutes, or until heated through and the vegan cheese is melted.
10. 10Serve warm as a snack or appetizer.

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