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4 Servings
Recipe By: Gena Hamshaw Katie @ Nourishing Flourishing says Arielle (Your Vegan Girlfriend) says Gena says Melanie St. Ours says melissa says Averie @ Love Veggies and Yoga says Christine (The Raw Project) says Daniel says Jess says Katie says Sarah V. says Kelsey says Audrey says Bridgeen says Julie (A Case of the Runs) says Laura says Emilia @ Namaste Gurl says Christie says Mountain Girl (Eat Hike Sleep Repeat) says Shady says Alyssa says Melissa @ TryingToHeal says Sarah says Karen says Teresa says hippierunner says Nat says Sayward says Tara says Gena says bitt says Sylvia says Stefania (Ingredients for Life) says Jess says Jess says Gena says bitt says Erin @ Naturally Addicted says VeggieGirl says Rachel (tea and chocolate) says Alina M. says Amanda says Gena says bitt says Gena says Maryea {Happy Healthy Mama} says Emily says Audrey says Stefania (Ingredients for Life) says Kelli says Magda @ No Food Diet says Stella says Christy says Donna says Gena's fans :) says Melissa (Be Delicious) says Randi says Susan says Emily says narf7 says Kathryn says Veronique says Richard says Kelly S says Erin says Nathalie says Gena says Jen says Gena says Kristen says April says masala girl says Gena says Thalia @ butter and brioche says

Vegan Sweet Potato And Black Bean Enchiladas

Ingredients

  • To make tomatillo sauce or used jarred:
  • 8-10 tomatillos (I used ten very small ones), stemmed
  • 1 small clove garlic
  • 1 small jalapeno pepper, seeded and chopped
  • ½ teaspoon ground cumin
  • Dash tobasco sauce (or a dash cayenne)
  • 1 teaspoon agave or tbsp natural sugar
  • 1 tablespoon olive oil
  • 3 large or 4 medium sized sweet potatoes, peeled and cut into cubes
  • 1 tablespoon olive or other vegetable oil
  • 1 medium sized while or yellow onion, diced
  • 1½ cups ooked black beans (or 1 can beans, drained and rinsed)
  • 3 tablespoons blackstrap molasses
  • 1 tablespoon almond butter (optional, but makes the filling nice and creamy)
  • 2 tablespoons lime juice
  • ¾ teaspoon salt (or to taste)
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • Black pepper to taste
  • 10-12 6-inch corn or whole wheat tortillas
  • ½ cup cashew cheese or vegan cheese of choice (optional, for topping)

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