Sweet Potato and Black Bean Enchiladas

Ingredients:

1 c enchilada sauce - purchased

1 tsp olive oil

3 cloves of garlic

1 small onion, chopped

1 jalapeno, minced

2 ½ c sweet potato- cubed

1 10 oz can rotel tomatoes with chile

1 ½ c black beans

¼ c fresh cilantro

1 t cumin

½ tsp chili powder

Salt and pepper

8 tortillas

2 cups shredded cheese - mexican blend or cheddar

Sour cream or yogurt for topping

Preheat oven to 400. 

Saute garlic, onions and jalapeno in the olive oil for about 2 minutes. Add the sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder salt and pepper and ¼ cup of water. Cover and simmer for 10 minutes until sweet potatoes soften. Remove from heat and mix in 1 c shredded cheese.

Put ¼ c enchilada sauce in the bottom of a baking pan. Place about ⅓ c of filling on each tortilla and roll, place in baking pan. Top with cheddar and the remaining enchilada sauce. Bake 400 covered for about 10 minutes.

Top with sour cream 

Try topping these with lime pickled red onions (recipe in the sunshine category)