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
Author: Maddie Augustin
Ingredients
1large sweet potato
1can black beansrinsed
1/2cupsalsa
1small yellow onion
2bell peppers
1tbschili powder
1tspsalt
1/4tspcayenne pepper
4.5ozcan green chiles
12 6inchwhole 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