Description
These enchiladas are soft on the inside with a mix of black beans and sweet potatoes, and topped with a thick, red sauce that gets slightly crisp at the edges of the tortillas.
Ingredients
The Filling
2 medium sweet potatoes, cubed
2 cans (15oz) black beans, rinsed
1 red onion & 2 cloves garlic, minced
1 tsp cumin
1/2 tsp smoked paprika
2 cups fresh spinach, chopped
The Sauce & Wraps
2 cups dairy-free red enchilada sauce
8-10 chickpea flour or sprouted grain tortillas
1/2 cup raw cashews (soak in hot water for 15 minutes)
Optional
Fresh cilantro
2 tbsp roasted pumpkin seeds
Instructions
1. Toss your sweet potato cubes in a little olive oil and roast at 200°C for about 20 minutes until tender.
2. Cook the onion and garlic in a pan. Stir in the beans and spinach until the greens are wilted and the mixture is fragrant.
3. Drain your soaked cashews and blend them with the enchilada sauce until completely smooth. Pour a little into the bottom of your baking dish.
4. Fill the tortillas with the bean and potato mix, roll them tightly, and line them up in the dish.
5. Pour the rest of the creamy sauce over the top. Bake for 25 minutes until the sauce is thick and bubbling.
6. Top with pumpkin seeds or cilantro before serving.