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Quick Vegan Enchiladas with Sweet Potato Sauce

Heidi Swanson
  • 40 minutes
  • Serves 6

INGREDIENTS

1

15- ounce can Black beans

1 1/2 cups

Cilantro, leaves

2

medium cloves Garlic

1

Lemon, zest and juice

1

15- ounce can Sweet potato puree

1/3 cup

Black olives

1/3 cup

Tahini

3/4 tsp

Sea salt, fine grain

1 tbsp

Taco seasoning

1/2 tsp

Turmeric, powder

1 tbsp

Olive oil, extra virgin

1/2 cup

Almonds

8

Corn tortillas (6-inch)