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) 1/4 cup chopped fresh cilantro
• 6) 8 small corn tortillas
• 7) 1 teaspoon ground cumin
• 8) 1 cup enchilada sauce
• 9) 2 cloves garlic, minced
• 10
• 11
• 12

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large pot, bring water to a boil and add the diced sweet potatoes.
• Cook until tender, about 10 minutes.
• Drain and set aside.
• In a large skillet, heat a small amount of oil over medium heat.
• Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
• Add the cooked sweet potatoes, black beans, chili powder, cumin, salt, and pepper to the skillet.
• Stir to combine and cook for another 5 minutes.
• Remove the skillet from heat and stir in the chopped cilantro.
• Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Place a few spoonfuls of the sweet potato and black bean mixture onto each tortilla, sprinkle with a little vegan cheese, and roll up the tortilla.
• Place it seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining vegan cheese.
• Cover the baking dish with foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• Let the enchiladas cool for a few minutes before serving.
• Garnish with additional cilantro if desired.

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