Sweet Potato Enchiladas

• 2 large sweet potatoes
• 1 can black beans
• 2 (12 oz) cans green enchilada sauce
• 1 half yellow onion
• 12 6" white corn tortillas (soft)
• 1 tsp chili powder
• Dash salt
• Dash pepper
• 1 bag (2 cups) shredded Mexican cheese blend

1. Preheat oven to 350 degrees.
2. Bring 1 medium sauce pan water to a boil.
3. Rinse, peel and dice sweet potatos.
4. Add potatoes to boiling water, boil 8 mins or so until potatoes are soft, but not mushy.
5. While potatoes are boiling, dice onion.
6. Add diced onion, black beans, chili powder, salt and pepper to large mixing bowl.
7. Drain potatoes, and add them to the large mixing bowl of beans and onions.
8. Open can of green enchilada sauce.
9. Mix 2 tablespoons into beans and sweet potatoes.
10. Spread rest onto bottom of baking dish.
11. Warm tortillas, 3 or 4 at a time, in microwave between the folds of a damp dish cloth (heat in 15 sec intervals).
12. Take one tortilla at a time, sprinkle a little cheese on it, and spoon 3 1/2 tablespoons of sweet potato black bean filling onto tortilla.
13. Sprinkle a little more cheese and roll up the tortilla.
14. Place into baking dish.
15. Repeat until dish is full and enchiladas are snug up against one another.
16. Drizzle second can of enchilada sauce over enchiladas until covered.
17. Bake at 350 degrees for 20 mins.
18. Remove, cover with shredded cheese, and bake for additional 5-10 mins or until cheese is melted.
19. Serve warm with sour cream, pico de gallo, salsa, hot sauce and/or guacamole to taste.

sweet potatoes, black beans, green enchilada sauce, onion, white corn tortillas, chili powder, salt, pepper

Taken from cookpad.com/us/recipes/479880-sweet-potato-enchiladas (may not work)