Who said eating plant based was just about plates of lettuce?
This sweet potato black bean enchilada is heaven on a plate. Not an orginal recipe, this idea was from one of my favorite vegan chefs, Angela Liddon ofOh She Glows. I changed it up a bit, and drizzled the avocado cream sauce lightly over the top and used the rest as a salad dressing later in the week. It's a wonderful combination of flavors and textures.
Hearty and satisfying, make this for a crowd and watch them devour. Wonderful if made ahead of time, all the flavors get happy together. A perfect party dish for an easy night of entertaining.