Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings. INGREDIENTS Filling
Remaining Ingredients
INSTRUCTIONS
NOTES Recipe adapted from Gluten Free Goddess. MAKE IT GLUTEN FREE: Use certified gluten-free corn tortillas. MAKE IT DAIRY FREE/VEGAN: Omit the cheese. Stir a scant 1 cup vegan sour cream into the filling, reserving a few tablespoons for drizzling on top. Once baked, thin the vegan sour cream with a little extra water to make it extra-drizzly and drizzle it on top as shown. |