Mindful and Healthy recipe

                                   Vegan Black Bean and Sweet Potato Enchilad

                           

Healthy tips:

You can use store-bought enchilada sauce or make your own by blending together canned tomatoes, onion, garlic, and spices. Additionally, click here to Read more

                          Here's a recipe for Vegan Black Bean and Sweet Potato Enchiladas:

Ingredients:

- 4 corn tortillas

- 1 medium sweet potato, cooked and diced

- 1 can black beans, drained and rinsed

- 1/2 cup vegan enchilada sauce

- 1 tablespoon olive oil

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 teaspoon cumin

- 1 teaspoon paprika

- Salt and pepper to taste

- Chopped fresh cilantro (optional)

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Instructions:

1. Preheat oven to 375°F (190°C).

2. In a pan, heat olive oil and sauté onion and garlic until softened.

3. Add cumin and paprika and cook for 1 minute.

4. Stir in black beans, sweet potato, and enchilada sauce. Season with salt and pepper.

5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.

6. Spoon bean and sweet potato mixture onto a tortilla, roll up, and place seam-side down in a baking dish. Repeat with remaining tortillas and filling.

7. Pour enchilada sauce over the top and cover with aluminum foil.

8. Bake for 25-30 minutes or until hot and bubbly.

9. Remove foil and bake for an additional 5-10 minutes or until slightly browned.

10. Garnish with cilantro (if using) and serve hot.

Enjoy your delicious Vegan Black Bean and Sweet Potato Enchiladas!