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Vegan Sweet Potato and Kidney Bean Enchiladas
Ingredients
  • subheading: For the filling:
  • 5 cups sweet potato, cut into small cubes (about 2 medium-sized sweet potatoes)
  • ¼ cup olive oil plus 2 tablespoons, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried chili powder
  • 1 teaspoon dried ground coriander
  • 1 teaspoon cumin
  • 1 large red onion, sliced on a mandoline
  • 8 ounces Mexican chipotle vegan sausage links, finely chopped
  • 1 (19-ounce) can kidney beans, rinsed and drained
  • 8 cloves garlic, finely minced
  • subheading: For the burritos:
  • 10 large flour tortillas
  • 1 (19-ounce) can enchilada sauce
  • 1 cup mozzarella vegan cheese shreds
Steps
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