Vegan Sweet Potato Enchiladas

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups enchilada sauce
• 12-14 corn tortillas
• 1/2 cup cilantro, chopped
• Salt and pepper, to taste

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together the sweet potatoes, onion, garlic, chili powder, cumin, and salt and pepper. Mix until the sweet potatoes are evenly coated.
3. In a 9x13 inch baking dish, spread 1/2 cup of enchilada sauce over the bottom of the dish.
4. Take a corn tortilla and fill it with the sweet potato mixture. Roll the tortilla up and place it seam side down in the baking dish. Repeat with the remaining tortillas.
5. Pour the remaining enchilada sauce over the top of the rolled tortillas. Cover the dish with foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 5-10 minutes, until the sauce is bubbly and the edges of the tortillas are lightly browned.
7. Top with cilantro and serve.

Interesting Facts

• Sweet potatoes are a great source of fiber, vitamins, and minerals.
• Enchilada sauce is usually made with red chiles, but can also be made with green chiles.
• Corn tortillas are gluten-free and a great alternative to flour tortillas.