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Sweet Potato Black Bean Enchiladas
Ingredients
  • subheading: Enchiladas:
  • 2 medium sweet potatoes
  •  
  • 2 teaspoons canola oil
  • ½ small onion, diced
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 175 grams (about 6.2 ounces) extra firm tofu, crumbled
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 18.25 ounces (540 milliliters) canned black beans, drained and rinsed
  • 2 to 4 tablespoons water
  • ¾ cup crumbled Cotija, queso fresco or feta
  • 12 corn or flour tortillas
  • subheading: Sauce:
  • 3 tablespoons canola oil
  • ½ small onion, minced
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 to 4 teaspoons chili powder
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon dry oregano
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons flour
  • ¼ cup tomato paste
  • 1 ¾ cups (440 milliliters) vegetable broth
  • 1 ½ teaspoons cider vinegar
  • subheading: Garnish:
  • Sour cream
  • Sliced green onion or pickled red onion
  • Cilantro
  • Lime wedges
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