Christina's Red Hot Sweet Potato Enchiladas
1-2 tablespoons olive oil
1 yellow onion, diced
3-4 cloves garlic, pressed
1 sweet potato, cut in 1/2" cubes
1 (15 ounce) can black beans, drained
1/2 (12 ounce) jar roasted red peppers, chopped
1/2 (12 ounce) package vegan chorizo (I use Soyrizo)
1 tablespoon cumin
1 teaspoon salt
2 (16 ounce) cans spicy red enchilada sauce (I use Hatch), divided
20 corn tortillas
10 ounces shredded vegan cheese (I like Follow your Heart Monterey Jack)
1. Preheat oven to 375 degrees F. Saute the olive oil, onion and garlic until translucent, then add the sweet potatoes. After the sweet potatoes are soft, add the black beans, roasted red peppers, vegan chorizo, cumin, and salt.
2. Mix it all up and let everything simmer on low until the beans are soft. Pour some red sauce to coat the bottom of pan.
3. Fill and roll corn tortillas. It helps to microwave the corn tortillas for about 30 seconds with a moist paper towel around them before you roll them, otherwise they'll break.
4. Fill up the pan, and top with the rest of sauce, and add cheese to the top. Bake for about 30 minutes.
Serve with guacamole, tofu sour cream, refried beans and Spanish rice.
Source of recipe: myself