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Vegan Enchiladas with Kale & Sweet Potatoes
From Cory Mac
Ingredients
  • subheading: Filling:
  • 2 cups sweet potato, shredded
  • 1 bunch kale, chopped
  • 1 15-ounce can black beans, drained
  • 1 small onion, diced
  • 1 tablespoon vegetable oil
  • ½ cup canned enchilada sauce (red or green, according to preference)
  • 1 4-ounce can diced green chilis
  • 2 teaspoons taco seasoning
  • ½ teaspoon salt
  • subheading: Enchiladas:
  • 14 to 16 corn tortillas
  • ¼ to ½ cup vegan or regular cheese, shredded
  • Cilantro, sliced jalapeños, sliced radishes, chopped scallions, avocado or any other desired toppings
Steps
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