Vegan Enchiladas

ohsheglows.com

Vegan

subheading: For the enchiladas:

2 cups (260 grams) peeled and chopped (½-inch dice) sweet potato

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 medium red onion, diced (2 to 2 ½ cups)

3 large garlic cloves, minced

1 cup jarred roasted red pepper, drained and chopped

½ cup oil-packed sun-dried tomatoes, drained and finely chopped

2 cups baby spinach, roughly chopped

1 (14-ounce) can black beans (about 1 ½ cups), drained and rinsed

2 ½ cups Homemade Enchilada Sauce (1 batch)

1 tablespoon fresh lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon fine sea salt, or to taste

5 to 6 medium/large soft tortilla wraps

subheading: For the toppings:

Cilantro-Lime-Garlic Cashew Cream

Chopped green onion, red pepper flakes, avocado, and cilantro

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