1 1/2 to 2teaspoons mild chipotle chili powderto taste
Preheat the oven to 350F.
Make the Black Bean Sweet Potato Enchiladas
In a large bowl, combine the sweet potato, black beans, garlic powder, cumin, onion powder, and coriander. Use a fork to mash the ingredients together, mixing well. You want to incorporate the spices, but you don't want to totally mash up all of the beans. Go for an even, chunky mix.
In a 9X12" pan, pour about 1/3 of the enchilada sauce, spreading it across the bottom.
Divide the black bean-sweet potato mixture between your tortillas. Roll each tortilla into a tube, then place the rolled tortillas seam-side-down in the pan in a single layer.
Pour the rest of the enchilada sauce over everything, trying to evenly coat your enchiladas. Do the same with the Chipotle Cashew Cream (recipe below), spreading it to cover everything, then put the pan into the oven.
Bake for 30 minutes, and let your enchiladas sit for 5 minutes before serving.
Make the Chipotle Cashew Cream Sauce
Combine all of the cream sauce ingredients in your blender or food processor, and puree until you have a completely smooth, spreadable mixture. You want it thick but not to thick that you damage your tortillas when you spread it over the top of the casserole! If needed, add up to 4 extra tablespoons of water, 1 tablespoon at a time, to reach this consistency.
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Course Main Course
Keyword black bean sweet potato, enchiladas, vegan black bean enchiladas, vegan enchiladas
Black Bean Sweet Potato Enchiladas from Glue & Glitter, https://www.glueandglitter.com/black-bean-sweet-potato-enchiladas/