Vegan Sweet Potato & Black Bean Enchiladas

Preheat oven to 430F. Dice sweet potato and bell pepper finely. Place on a lined baking sheet and add olive oil, salt pepper and garlic salt. Mix and roast for 30-40 minutes.

While roasting make the sauce. Put all ingredients near stove and spices in a bowl. Heat olive oil on a pan. Once heated, add your spices and flour. Whisk constantly for 1 minute until spices are fragrant and darker color. Add tomato paste and whisk constantly. Pour in your veggie broth while whisking to reduce clumping. Allow to thicken while whisking for 3-5 minutes. Turn off heat and add your vinegar and pepper. Set aside.

In a large bowl add your black beans, roasted veggies and coconut milk. Mix well. Add 1/2 cup of your enchilada sauce to the bottom of a 9x13 pan.

Assemble enchiladas. Use a slotted spoon and scoop the mixture onto each tortilla, fold and place seam down in the pan. Pour the rest of the sauce over the top and spread. Top with cheese.

Bake enchiladas uncovered for 20 minutes at 400F until cheese has melted. Serve, top with avocado and cilantro. Enjoy!