Sweet Potato & Cauliflower Enchiladas

Ok need to start off by saying how SHOOK I am that you’re supposed to dip the whole tortilla in the sauce before you add the stuffing in 🤯 Got a few DMs from you guys telling me the true Mexican way and I just can’t believe I’ve been doing it wrong this whole time… Regardless of how you do your sauce, these Sweet Potato & Cauliflower Enchiladas are the perfect crowd pleaser, SO easy to make, and they are vegetarian! I could seriously eat these every day and die happy🙏🏼 Here’s how ya do it 👇🏼

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Sweet Potato & Cauliflower Enchiladas

AUTHOR: bybodyadm

Sweet Potato & Cauliflower Enchiladas

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Ingredients

8-10 tortillas
2 cups red enchilada sauce
1 tbsp avocado oil
1/2 white onion diced
1 1/2 cups cubed and peeled sweet potatoes
1 cup chopped cauliflower florets
2 15 oz cans black beans drained and rinsed
1 tsp salt, pepper, chili powder, cumin, and paprika
dash of cayenne pepepr

Toppings

Greek yogurt or sour cream
shredded cheese
Pico de Gallo
cilantro
avocado
diced jalapeno

Instructions

Sauté white onion in avocado oil for about 5 minutes over medium heat then add in sweet potatoes. Pour in 2 tbsp water and cover for about 10 minutes.
Once the potatoes are soft, add chopped cauliflower florets and cover for another 5 minutes. Add drained and rinsed black beans and add your seasonings. Try the mixture and add more seasonings as needed. Stir to combine then add to your tortillas - I used @sietefoods almond flour tortillas!
Roll them up the best you can and place the rolled side down on the baking dish. Cover with sauce & cheese then bake for 20 minutes at 350 degrees.
Top with Greek yogurt, avo, Pico de Gallo, cilantro and fresh diced jalapeño!

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