Vegan Enchiladas
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Meatless Monday or just your average meal prep, these Vegan Enchiladas are perfect for your batch cooking needs
Course:
Main Course
Cuisine:
Mexican, southwest
Servings: 12
Ingredients
- 1 large sweet potato
- 1 can black beans rinsed
- 1/2 cup salsa
- 1 small yellow onion
- 2 bell peppers
- 1 tbs chili powder
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 4.5 oz can green chiles
- 12 6 inch whole wheat or corn tortillas of your choice
Instructions
-
Preheat oven to 350F
-
Chop all veggies into bite-sized pieces
-
Combine all ingredients, minus the chiles and tortillas, in a large mixing bowl and stir until spices are evenly coating all of your filling
-
Fill your tortillas in this mixture and place in a 9x13inch baking dish
-
If you have leftover filling, simply place it in the remaining space in your glass baking dish - you can enjoy it on its own or as a breakfast hash with a tofu scramble
-
Bake for 25-30 minutes, or until sweet potatoes are tender