With vegan enchiladas, just about anything goes. These are simple to make and always a hit. Although I used sweet potatoes, cubed butternut squash enchiladas are equally delicious.
2 poblano peppers, deseeded and diced
1 lb sweet potatoes(1 extra large or 2 medium) peeled and cubed(1/2")
1 white onion, chopped
2 cloves garlic, minced
1.5 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
1 tsp salt
15 oz can black beans, drained and rinsed
15 oz can corn, drained (or 1 cup frozen)
8 flour tortillas
2 x 10 cans red(or green) enchilada sauce
7 oz vegan cheddar or Mexican cheese, shredded
For serving- chopped cilantro, green onions, lime wedges, vegan sour cream and/or avocado
1. Preheat oven to 350°F 2. Place a large skillet over medium-high heat with 2 Tbsp vegetable oil. Once hot, sauté and poblano peppers and sweet potatoes for 5 minutes. Season with salt and pepper. Add the onions and garlic then continue to cook another 4 minutes. Stir in cumin, oregano, chili powder and salt. Continue to sauté another 2 minutes. Stir in black beans, corn and 1/2 cup enchilada sauce. Heat through and set aside.
3. Spray bottom of 9"x 11" baking dish with cooking spray then pour in 1/2 cup enchilada sauce. Heat tortilla shells in microwave wrapped in damp towel for 1 minute.
4. Fill each tortilla shell with 1/8 of mixture. Fold and tuck ends under. Place seam side down in baking dish. If there is any filling left, sprinkle it over enchiladas. Cover with remaining enchilada sauce then sprinkle with vegan cheese.
5. Cover and bake 30 minutes. Remove cover and broil on high to melt vegan cheese, approximately 3 minutes. Let stand 5-10 minutes. Sprinkle with chopped cilantro, green onions and serve with lime wedges, vegan sour cream and avocado.