- 1 cup red enchilada sauce (homemade or canned)
- 1 teaspoon olive oil
- 2 1/2 cups peeled sweet potato, cut 1/2-inch-dice
- salt and pepper, to taste
- 1 small onion, diced
- 5 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 10 oz can Rotel tomatoes with green chilies
- 1 can black beans, rinsed and drained
- 1/4 cup cilantro
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 cup water
- 8 medium-sized flour tortillas
- 1 cup Daiya Pepper Jack shredded cheese
- 2 tablespoons chopped scallions, for garnish
- Toffuti sour cream, for serving (optional)
Preheat the oven to 400°F. Cover bottom of a large baking dish with a thin layer of enchilada sauce (about 1/3 cup).
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
Add cubed sweet potato, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste.
Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
Place about a 1/2 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
Top with remaining enchilada sauce and cheese (and any leftover filling).
Bake, covered with foil until hot and the cheese is melted, about 15 minutes.
Top with scallions and eat with sour cream if desired.