Vegetarian Black Bean Enchiladas with Sweet Potato, Poblano Peppers, and Onions

These enchiladas are SO flavorful, easy to make, and loaded with vegetables. You can prep the enchiladas up until the baking step and cover and refrigerate and / or freeze them until you're ready to bake (you can even bake them from frozen if you forget to defrost them ahead), making them a really great dish to make a double batch of - eat one this week and stash the other for a rainy (or busy!) day. These enchiladas use mostly pantry items with a few fresh ingredients, so they are budget friendly. You could absolutely add chicken into these, but they are very satisfying as is.

You can use either red or green enchilada sauce, or make them "Christmas style" and do half and half. You can find enchilada sauce in all grocery stores near where you see taco shells, jarred salsas, and canned chiles. Speaking of canned chiles - don't skimp on the hatch green chiles here -they add so much flavor to the dish!

You can sub your favorite gluten free tortillas to make this gluten free - just check the label on your enchilada sauce as SOME brands add tortillas into enchilada sauce and are not GF (plenty of them are GF though). Simply skip the cheese or use vegan cheese to keep these vegan (they have been tried and tested by vegan friends and the reviews were stellar!). If you can have flour tortillas I prefer them for this dish texturally, and they tend not to break as easily as corn tortillas. But use what you have / like! I use burrito size tortillas to fill a medium baking dish lengthwise, or you can use smaller tortillas (6-8 of them) and lay them in starting on the shorter end of the baking dish.

Serves 4.