Delicious and Easy Plant-Based Enchiladas Recipe by Bad Manners

Sweet potato, squash, and black beans come together to make these DELICIOUS plant-based enchiladas! My son loved them so much he ate two servings, and I know you will love these, too. Experiment with using meat instead of veggies if you so desire.

Find this recipe and more like it in the book "Bad Manners: Eat Like You Give a F*ck": https://amzn.to/3tSPsqS

From their Amazon page:
"Bad Manners started their wildly popular website to show everyone how to take charge of their plates and cook up some real f*cking food. Now beloved by millions, their first cookbook has become a must-have in every kitchen.

Yeah, plenty of blogs and cookbooks preach about eating "clean," why ginger fights inflammation, and how to cook with only the most expensive super foods. But they are dull or pretentious as hell--and most people can't afford the hype.

Bad Manners lives in the real world. It offers more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus this cookbook arms you with all the info and techniques you need to shop on a budget and get comfortable in the kitchen.

Bad Manners is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real."
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ENCHILADAS RECIPE
Makes 8 enchiladas or enough for 4 people
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Enchilada Sauce:
2 1/4 cups vegetable broth
1/3 cup tomato paste
2 1/2 tbsp chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
2 to 3 cloves garlic, minced
2 tsp soy sauce or tamari
1 tbsp lime juice

Filling:
1 large sweet potato (about 1 lb) cooked
2 tsp olive oil
1/2 yellow onion, chopped
1 medium yellow squash, grated on your box grater (about 1 cup)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
2 cloves garlic, minced
1 1/2 cups cooked black beans (or one 15 oz can)
1 tsp maple syrup or agave syrup
Sliced avocado
Chopped fresh cilantro

DIRECTIONS:
1. Make the enchilada sauce: Dump everything but the lime juice into a medium saucepan and bring it to a simmer. Use a whisk to make sure the tomato paste isn't clumping. simmer for 10-15 minutes so it has time to thicken up. Add the lime juice and turn off the heat. Let it cool while you make the filling.
2. Cook the sweet potato if you haven't, yet. You can steam it, microwave it, or boil it over medium heat. Dump it into a bowl and smash it around, doesn't need to be super smooth.
3. While the sweet potato cooks, grab a large skillet or wok and heat the oil over medium heat. Add the onion and saute until it begins to brown, 3-5 minutes. Toss in the squash and cook for another minute. Add the chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until combined.
4. Now you're going to make the enchiladas. Turn oven to 375*F. Grab a 9x13 baking dish.
5. Cover the bottom of the baking dish with about 1 1/2 cups of the sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortillas around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. You know how enchiladas are supposed to look! Keep going until you run out of space or out of filling.
6. Cover the enchiladas with the remaining sauce, cover the dish tightly with foil, and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more minutes. Let it cool for a minute or two before serving. Feel free to top those savory guys with some sliced avocado or chopped cilantro if you care about presentation.

*Bring this dish to a potluck for a culinary mic drop.
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