Ingredients 1 lb. ground beef 1 tbsp. dijon mustard 1 tsp. Worcestershire sauce 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper 2 medium sweet potatoes, cut into 1/2" inch thick rounds 1 tbsp. extra-virgin olive oil For topping 4 slices Monterey Jack 1/2 red onion, thinly sliced into rounds 1/2 avocado, thinly sliced 4 slices bacon, cooked This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Hidden vegetable cakes are big this year so whether you're tucking bright pink beetroot into a red velvet cake, grating courgettes into a carrot cake, adding mashed potato to chocolate cake (this is apparently a thing) or opting for sweetpotato like my recipe below, the results are always deliciously moist and healthy (well, sort of
To make these vegan sweetpotato and black bean enchiladas you don’t need to buy expensive products, all the ingredients are cheap and really easy to get, except maybe the vegan cheese, but it’s optional and you can also use our vegan cheese recipe, it’s made with potatoes and carrots and it tastes like real cheese
2 large sweetpotatoes, peeled and cut into ½” cubes (about 4 heaping cups). 1 sweet onion, finely chopped. Put 3 cups broth, the potatoes, onion and garlic in a pot and simmer on med-low heat for 5 minutes. Pumps and Iron 2 large sweetpotatoes, peeled and cut into ½” cubes (about 4 heaping cups). 1 sweet onion, finely chopped