Sweet Potato Enchilada Stacks (Frozen)

Mexican enchiladas stacked, not rolled. We’ll layer in sweet potato filling mixed with black beans, onion, corn and bell peppers with a red enchilada sauce. Topped off with Violife cheddar cheese. Bake and serve. (V, GF, Nut Free)

Served FROZEN in a 5” x 7” baking dish.
4 servings.

Baking instructions provided.

TO BAKE: It’s frozen, remove plastic lid, cover with foil. BAKE @ 425 for 30-40 min. Remove foil and cook for 10 + mins. to brown top. Let cool for 10 minutes and enjoy!

Ingredients: Organic corn tortillas, tomato sauce, sweet potato, onion, black bean, corn, bell pepper, garlic, scallion, Vevan cheese, oregano, chili powder, ancho chili, S&P.

Nutrition Information per 12 ounce serving:

Calories: 719.1kcal
Total Fat: 9.8g
Protein: 25.8g
Sodium: 608.6mg
Fiber: 15.2g

Nutrition information is calculated using an ingredient database and should be considered an estimate.