Black Bean Sweet Potato Enchiladas
- 2 whole Large Sweet Potatoes
- 1 clove Garlic
- 1/2 whole Red Onion
- 1 whole Roasted Green Chile, Diced (or One 4 Ounce Can Diced Green Chiles)
- 1 whole Large Tomato (or One 14 Oz. Can Diced Tomatoes)
- 1 Tablespoon Olive Oil
- 1 can (15 Oz. Size) Black Beans, Rinsed
- 1 Tablespoon Chili Powder
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 2 cups Salsa
- 8 whole Flour Tortillas
- Preheat the oven to 400 degrees F.
- Peel your sweet potatoes, and chop them into 1-inch chunks.
- Spread them out on ungreased cookie sheets in a single layer.
- Roast in the oven for 20 minutes, tossing halfway through.
- Meanwhile, prepare the rest of the ingredients.
- Chop up your garlic, red onion, green chiles and tomatoes.
- After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.
- In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds.
- Add the black beans, tomatoes, chili powder, salt and pepper.
- Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.
- While the filling is on the stove, prepare a 9x13 glass dish by spraying lightly with olive oil spray, and coating the bottom with a light layer of salsa.
- Grab your tortillas (I like to buy tortillas made locally because they are fresh and with fewer ingredients than most store brands) and set up a filling station.
- Place a spoonful of filling into the middle of each tortilla, roll it up and place it seam-side down in your dish.
- Repeat until there are eight enchiladas in your pan.
- Spoon any extra filling over the top.
- Add the remaining salsa and the chopped red onion to the top of the enchiladas.
- Bake for 20 minutes.
- Serve and enjoy!
sweet potatoes, clove garlic, red onion, green chile, tomato, olive oil, black beans, chili powder, salt, pepper, salsa, flour tortillas
Taken from tastykitchen.com/recipes/special-dietary-needs/black-bean-sweet-potato-enchiladas/ (may not work)