For the filling:
16 oz cooked black beans
2 t garlic, minced
1 lime, juiced
2 cups baked and cubed sweet potato
1/2 cup green chilies, chopped
1/2 t cumin, ground
1/2 t chili powder
1/2 t cayenne pepper
1 jalapeño, diced
Mix above ingredients in a bowl and add sea salt and black pepper.
The rest of the ingredients:
12 oz salsa verde, homemade or your favorite!
8 organic corn tortillas
4 oz vegan Monterey Jack cheeze
2 T cilantro, chopped
1 avocado, sliced
Preheat oven to 350 degrees. Mix together the filling ingredients in one bowl. Pour enough salsa verde into your baking dish to lightly cover the bottom. Warm up your tortillas, one by one in a skillet.
Add 1/8 of the filling to each tortilla, sprinkle with cheeze, wrap and place it in your baking dish. Repeat for all of the tortillas. Top with more salsa verde and cheeze. Cover baking dish with foil.
Bake for twenty to twenty-five minutes, until sauce is bubbling. Turn up oven to 425 degrees and remove foil. Pull from the oven when tortillas look slightly golden. Sprinkle with fresh cilantro and serve with freshly sliced avocado.