1 10-oz can green enchilada sauce (I used La Victoria)
1 15-oz can garbanzo beans, drained and rinsed
½ tsp lime zest
juice from 1 lime
2 dried chipotle chilis, soaked in hot water 15 minutes, or 3 canned chipotle chills
1 tbsp tahini
1 tsp cumin
2 tbsp nutritional yeast
½ tsp salt
Enchiladas
4 tbsp olive oil
2 15-oz cans black beans, drained and rinsed
2 medium sweet potatoes, peeled, cubed and roasted
1 onion, chopped
2 cups packed spinach
1 cup salsa
1 tbsp cumin
salt to taste
½ tsp crushed red pepper
12 6-inch corn or flour tortillas for casserole or 6 eight-inch tortillas for individual enchiladas
additional salsa for topping
Instructions
Lime Chipotle Sauce
If using dried chipotle chilis, soak in ½ cup hot water to soften for about 15 minutes, then remove and mince. Add everything to a food processor and pulse until smooth. Sauce can be made ahead of time and refrigerated.
Enchiladas
Peel 2 sweet potatoes and cut into bite-sized pieces. Toss with 2 tbsp olive oil and roast in 400 degree oven until soft, about 15-20 minutes.
For casserole: Spread ½ cup sauce on bottom of casserole dish. (I use a round 12 inch pan, but a 9x13 pan would work, too.) Layer 4 tortillas, then ½ the black bean mixture, a little bit of sauce, 4 more tortillas, the rest of the black bean mixture, the last four tortillas and the rest of the sauce.
For individual enchiladas: Spread a few tablespoons of the sauce on the bottom of the pan. Spoon the black bean mixture down the middle of the tortillas, roll them up and place them seam-side down in the pan. Top with the remaining sauce.
Cover and bake in a preheated 350 degree oven for 15 minutes. Remove lid and top with salsa. Bake for another 15 minutes.
Recipe by forkbelly.com at http://forkbelly.com/vegan-black-bean-and-sweet-potato-enchiladas/