Preheat the oven to 350°.
Then chop the sweet potatoes and the purple onion.
Heat a skillet to medium high heat and add the coconut oil. Add the chopped sweet potatoes and purple onion. Make sure to coat everything well and add the salt and ground black pepper.
Add the water and cook covered for about 8 minutes. Stir frequently, so the onions DO NOT burn and the potatoes are caramelized and soft inside.
Add the garlic, chili powder and cumin then stir to combine.
Turn the heat down to medium and add the black beans. Cover and cook for 3 more minutes.
Distribute the enchilada mixture evenly into the 6 tortillas.
Top each portion with a tablespoon of cheese and 1/2 a tablespoon of enchilada sauce.
Roll each tortilla up tightly before moving on.
Grease a casserole dish.
Add 3/4 cup of the enchilada sauce to the bottom of a casserole dish.
Place all 6 rolled tortillas into the dish and top with the rest of the enchilada sauce and cheese.
Place into the oven to cook for 20-25 minutes.
*(Optional)
Garnish this dish with some chopped avocados, Roma tomatoes, green onions and some salsa if you’d like.
Mmm mmm looks good!
For leftovers, place the enchiladas into an air tight (BPA free) microwavable container and store in the fridge for up to a week.
A vegetarian friendly meal that WILL NOT leave your loved ones missing the meat version. =D