Makes 8 servings
1 cup red enchilada sauce (homemade or canned)
1 teaspoon olive oil
2 1/2 cups peeled sweet potatoes, cut in 1/2-inch-dice
Salt and pepper, to taste
1 small onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and diced
1 (10-ounce) can Rotel tomatoes with green chilies
1 (15-ounce) can black beans
1/4 cup chopped cilantro
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup water
8 medium low-carb whole wheat flour tortillas
2 cups vegan cheese alternative (I used a homemade vegan cheese sauce; the original recipe called for 1 cup reduced-fat Mexican cheese blend)
2 Tablespoons chopped scallions, for garnish
Non-dairy sour cream
Preheat the oven to 400°F.
Place 1/4 cup enchilada sauce on the bottom of a rectangular, non-aluminum 3-quart baking dish.
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 butternut or sweet potatoes, 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 generous 1/3 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 vegan cheese sauce (or reduced-fat dairy cheese).
Bake, covered with foil until hot.
Top with scallions.
Serve with non-dairy (or reduced-fat dairy) sour cream if desired.