Measurements

• 1) 2 medium sweet potatoes, peeled and diced
• 2) 1 can (15 oz) black beans, drained and rinsed
• 3) 1 cup shredded vegan cheese
• 4) 1 tablespoon chili powder
• 5) 1 teaspoon cumin
• 6) 1 cup enchilada sauce (ensure it's gluten-free and vegan)
• 7) 2 cloves garlic, minced
• 8) 2 tablespoons oil (such as olive oil)
• 9) 1/2 teaspoon pepper
• 10
• 11
• 12

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the oil over medium heat.
• Add the diced onion and minced garlic, and sauté until the onion is translucent.
• Add the diced sweet potatoes to the skillet and cook until they are tender, about 10-15 minutes.
• Stir in the black beans, chili powder, cumin, salt, and pepper.
• Cook for another 5 minutes, allowing the flavors to meld together.
• Warm the tortillas in the microwave or on a skillet to make them pliable.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Fill each tortilla with the sweet potato and black bean mixture, then roll them up and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded vegan cheese.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Serve hot and enjoy your gluten-free, vegan sweet potato and black bean enchiladas.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.