Lindsay Saunders, who was raised on a small animal farm, teaches us her recipe for black bean and sweet potato vegan enchiladas:

Ingredients:

1- 16 oz can black beans

2 -medium sweet potatoes

2 -8oz cans tomato paste

choice of hot sauce

water to thin sauce

~ 1 tbs cumin

~ 1 tsp garlic powder

~ 1 tsp onion powder

~ 2 tbs chili powder

salt and pepper to taste

10 corn tortillas

Cheese of choice for topping (optional)

Directions:

(preheat oven to 425)