Black Bean and Sweet Potato Enchiladas

• 2 cups Cooked Sweet Potatoes, Cubed
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 2 teaspoons Garlic, Minced
• 2 Tablespoons Fresh Cilantro, Chopped
• 1/2 teaspoons Cumin
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Cayenne Pepper
• 2 whole Jalapenos, Diced
• 1 whole Lime (juice Only)
• Salt And Pepper, to taste
• 10 whole Corn Tortillas
• 1 jar (12 Oz. Size) Salsa Verde
• 8 ounces, weight Monterey Jack Cheese, Shredded

1. 1.
2. Preheat oven to 350 degrees F. 2.
3. In a large bowl, add the sweet potato, black beans, garlic, cilantro, cumin, chili powder, cayenne pepper, jalapenos and lime juice.
4. Mix to combine, and add a bit of salt and pepper.
5. 3.
6. Assemble the enchiladas: Warm the tortillas for a minute in the microwave, or one by one in a skillet over medium heat.
7. In a large baking dish (I used a large oval dish), spread enough salsa verde to lightly cover the bottom.
8. Add 1/10 of the filling to a tortilla, sprinkle with cheese, and roll up the tortilla.
9. Place the enchilada seam-side down into the baking dish.
10. Repeat for the remaining tortillas and filling.
11. Top the enchiladas with the remaining salsa verde and cheese.
12. 4.
13. Place in the oven and bake for 20 to 25 minutes, until sauce is bubbling and tortillas look slightly golden.

potatoes, black beans, garlic, fresh cilantro, cumin, chili powder, cayenne pepper, salt, corn tortillas, salsa, weight monterey

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/black-bean-and-sweet-potato-enchiladas/ (may not work)