Gluten-Free, Vegan, Serves 10
- 10 gluten-free vegan corn tortillas
- 1 Tbsp coconut oil
- 3 cups sweet potatoes cubed skin on
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 cups kale chopped
- 1/4 cup red enchilada sauce
- 2 Tbsp water
- 15 ounce can black beans drained and rinsed
Toppings:
- 3 cups red enchilada sauce
- 1/4 cup cilantro chopped
- 1/2 cup vegan sour cream
- 2 avocados sliced
Directions:
Preheat the oven to 400 degrees F. Roast sweet potatoes in oil, cumin, paprika, salt, and pepper. Bake for 25-30 minutes or until tender and slightly caramelized. Steam kale with 2 Tbsp water for 4-5 minutes and set aside. Add black beans to sweet potatoes and kale and stir to combine. Wrap tortillas in a damp cloth and microwave for 30 seconds. Coat the tortillas in 1/4 cup fill with 1/3 cup of the filling. Roll and top with more sauce. Bake for 15-20 minutes at 350. Top with cilantro, sour cream, and avocado.