Bean and Potato Vegan Enchiladas

Ingredients

  • 1 large sweet potato, chopped into 1/2-inch pieces
  • 1 large Russet potato, chopped into 1/2-inch pieces
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Pinch of crushed red pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried Mexican oregano
  • 1 teaspoon sugar
  • One 28-ounce can diced tomatoes
  • One 15-ounce can black beans, rinsed
  • 8 eight-inch corn or flour tortillas
  • 1 cup of shredded vegan cheese, optional
  • 1/2 vegan cheese

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.