Sweet Potato Enchiladas

• 6 sweet potatoes, peeled and cubed (~3/4 in)
• 6 red bell peppers, halved and seeded
• olive oil spray
• salt
• 1 T olive oil
• 4 red onions, sliced
• 2 large cans black beans, drained
• 1 large can whole peeled tomato, diced (reserved liquid)
• 1 lb spinach, wilted
• 3 T cocoa
• cumin
• red chili powder
• salt
• 6 cups 2% milk
• 1/2 of reserved tomato liquid
• red chili powder
• salt
• flour to thicken (~6 T)
• 1 C grated sharp cheddar cheese
• 1 pkg (30) corn tortillas

1. Spray sweet potatoes and red bell peppers with olive oil, sprinkle with salt, and roast at 425 degrees until pepper peels are blackened.
2. Saute red onions in olive oil until softened, add cumin to taste. Add beans, tomato, cocoa, and spinach. Add chili powder and salt to taste.
3. Boil milk with tomato liquid, chili powder, and salt, adding flour to thicken. Add cheese and reduce by 1/2 until thickened.
4. Spoon bean mixture onto tortilla, add sweet potato and red bell pepper, wrap up and place in baking dish. Repeat for all tortillas and spoon sauce over top. Bake at 350 degrees for 30 min.

sweet potatoes, red bell peppers, olive oil spray, salt, olive oil, red onions, black beans, tomato, spinach, t, cumin, red chili powder, salt, milk, red chili powder, salt, flour, cheddar cheese, corn tortillas

Taken from www.epicurious.com/recipes/member/views/sweet-potato-enchiladas-1202896 (may not work)