My friend Erin is vegan, so lately I've been eating a lot more none meat dishes. During one of our salon night she made sweet potatoes enchiladas. Holy Cow I was blown away. I loved it! Since then I've added my own touch to her wonderful recipe. Here's how...Ingredients: 4 sweet potatoes, corn tortillas, enchiladas sauce, green onion, black olives, whole green chili, longhorn cheese, and 1 can black beans.
First wash and microwave the sweet potatoes until cooked through, remove skin, and mash in bowl. Open black beans, and drain can. Mix with sweet potatoes. Dice green onions, and shredded cheese. Open red enchiladas sauce pour enough into baking pan to cover bottom. Use a spatula, and spread sweet potato mixture on to corn tortilla. Add green onions, cheese, chili, and roll. Place in baking dish. Continue until pan is full. Cover with remaining sauce, cheese, green onion,and black olives. Bake at 350 for 30 minutes.
This dish is very satisfying, and usually an unexpected treat to non vegan. Give it a try.
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