Easy Vegan Enchiladas

“I thought tacos where the fastest way to get our favorite flavors on the table for dinner, until I made these easy enchiladas. Yum! ”

GLUTEN FREE , OIL FREE, VEGAN

✖️RECIPE for Easy Black Bean Enchiladas:

6 tortillas 

3 cups, or 2 cans cooked black beans rinsed and drained

1 jar enchilada sauce

1 cup cooked sweet potatoes

1 1/4 cups coconut milk, light works! 

1 cup nutritional yeast

1 Tbsp light miso paste

1 clove garlic

Preheat oven to 325 degrees. Make your cheese sauce: Blend sweet potatoes, coconut milk, nutritional yeast miso and garlic in a high speed blender until smooth. Test to see whether the sauce is the texture you like best. For a thinner sauce add more coconut milk and blend again. Set aside and pour 1 cup of enchilada sauce into the bottom of your dish. Warm tortillas with a little water on a hot pan to make them easier to roll. Add 1/3 cup black beans to each tortillas and roll, placing in the pan on top of the enchilada sauce as you go. Add remaining black beans to the sides of the enchiladas, and pour remaining enchilada sauce on top. Smother in cheese sauce. Bake for 25 minutes uncovered until warmed through and tortillas begin to brown. Top with green onion + cilantro.