Mexi-Indian Black Bean and Sweet Potato Enchiladas

Everyone loves Mexican food but why not switch up a Mexi-fave by incorporating some Indian flair? Easy, healthy, vegan, gluten free and delicious, this is some international fusion that will be your family’s favorite meal time mash up!

• 5 medium sweet potatoes, peeled and diced
• 1 teaspoon turmeric
• 1 teaspoon cardamom
• 1 teaspoon cayenne
• 1/4 cup of vegan salsa verde or tomatillo sauce, plus 1 cup for baking dish and topping
• 2 1/2 15 ounce cans of black beans, drained
• 5-6 cloves of garlic, crushed
• Juice of one lime
• One tsp of cumin
• 3/4 cup shredded vegan cheddar cheese
• 12 corn tortillas
• Salt and pepper, to taste
• Cilantro, chopped, for garnish

Steam cubed sweet potatoes for about 10 minutes or until tender.  Once they are tender enough to smash with a fork, pop them into a bowl with turmeric, cardamom and cayenne, salsa verde and salt.  Mash the potatoes with a fork along the side of the bowl until you have a creamy consistency with some chunks!

In another bowl, combine the beans with crushed garlic, cumin and lime juice and set aside.

Preheat oven to 350 degrees.

To make the enchiladas: Pour enough salsa verde to lightly coat the bottom of a large baking dish. Place a tortilla into the baking dish, slathering it in sauce.  Spoon a couple tablespoons of the sweet potato mixture down the center then top with a couple tablespoons of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas.

Once you have all of your enchiladas wrapped up, top them with some more salsa and then sprinkle with shredded cheese. Bake in the oven for 20-30 minutes, remove from oven, top with cilantro and a bit more sauce and enjoy!