Sweet Potato and Black Bean Enchiladas

Ingredients:

• 1 medium sweet potato

• 1 14oz can black beans

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 10 tortillas (flour or corn, your choice)

• Vegan cheese (My favorite is Miyoko's shredded pepper jack cheese!) 

Enchilada sauce: 

Ingredients:

• 1 tablespoon neutral oil

• 2 tablespoons flour

• 1 tablespoon tomato paste

• 1 ½ cups vegetable broth

• ½ tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon garlic powder 

• 1 teaspoon oregano

• ½ tablespoon vinegar

Method:

1. Preheat the oven to 375 degrees Fahrenheit. 

2. In an instant pot, put the steaming rack and enough water until it is touching the bottom of the rack. Place sweet potato on the steaming rack and pressure cook on high for 25 minutes, or until soft enough to run a fork most of the way through. 

3. While the sweet potato is cooking prepare the enchilada sauce. 

4. In a small saucepan, over medium heat, mix oil and flour together to make a paste. (Also known as a roux) Cook the roux, constantly stirring until it is a lightly toasted brown color.

5. Once the roux is cooked, add tomato paste, vegetable broth, vinegar, chili powder, cumin, garlic powder and oregano. Whisk constantly over medium heat until slightly thickened. Set aside. 

6. Once the instant pot timer goes off, manually release the instant pot, open the lid, and let sit until the sweet potato is cool enough to handle. 

7. Once cool, peel the potato and place in a large mixing bowl. Mash with a potato masher or fork (feel free to leave it chunky if you’d like!)

8. Next, add the black beans and spices. Mix until well combined.  

Assemble the enchiladas:

1. First, place half a cup of enchilada sauce in the bottom of the casserole dish. 

2. Place about ¼ cup of the sweet potato and black bean mixture onto the tortilla and roll it up and place into a large casserole dish. Repeat until all of the tortillas or mixture are used.* 

3. Pour the rest of the enchilada sauce over the enchiladas until completely covered.

4. Place in the oven for about 20 minutes. After 20 minutes, add vegan cheese on top and cook for another 5 to 10 minutes, or until the cheese is fully melted. 

* To keep the tortillas from cracking, warm a few tortillas in the microwave for this step.