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Sweet Potato, Squash, and Black Bean Enchiladas
Ingredients
  • subheading: Enchilada Sauce:
  • 2 ¾ cups vegetable broth
  • ½ cup tomato paste
  • 3 tablespoons chili powder
  • 2 ½ teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 3 cloves of garlic, minced
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • subheading: Filling:
  • 1 large sweet potato, about 1 pound, chopped into nickel-sized pieces*
  • 1 tablespoon olive oil
  • ½ an yellow onion, chopped
  • 1 medium yellow squash, grated on your box grater, about 1 cup**
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 cloves of garlic, minced
  • 1 ½ cups cooked black or pinto beans, or one 15 oz can, rinsed
  • ½ teaspoon salt
  • 1 teaspoon maple syrup or agave
  • a pack of large corn or flour tortillas
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