Deconstructed Sweet Potato, Black Bean & Spinach Enchilada

• 2 Tablespoons Olive Oil, Plus More For Flatbread
• 1 whole Large Sweet Potato (or 2 Small), Peeled And Cubed
• 2 teaspoons Chipotle Pepper Seasoning, Divided (can Substitute Cayenne)
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 1 can (15 Oz. Size) Black Beans, Drained
• 3 cups Baby Spinach
• 1 teaspoon Cumin
• 1 whole Large Piece Of Lavash Flatbread
• 3/4 cups Enchilada Sauce
• 1/2 cups Sharp Cheddar Cheese, Shredded
• 1/2 cups Goat Cheese Gouda, Shredded

1. Preheat oven to 375 degrees F.
2. In a large stove top pan, heat over medium high heat and add olive oil.
3. Add cubed sweet potato to pan, season with 1 teaspoon chipotle pepper, salt and pepper.
4. Cover pan and let cook for about 15 to 20 minutes, stirring around a few times, until sweet potato is tender.
5. Reduce heat to medium low and add black beans and spinach to pan.
6. Season with remaining chipotle pepper and cumin.
7. Stir around until spinach cooks down.
8. Place flatbread on baking sheet.
9. Brush flatbread with olive oil, and then spoon sweet potato, black bean and spinach mixture evenly on top top.
10. Then spoon or pour enchilada sauce on top, and lastly sprinkle cheeses on top.
11. Place in oven and bake for 15 to 20 minutes or until cheese is melted.

olive oil, sweet potato, pepper, salt, ground black pepper, black beans, spinach, cumin, flatbread, enchilada sauce, cheddar cheese, goat cheese gouda

Taken from tastykitchen.com/recipes/main-courses/deconstructed-sweet-potato-black-bean-spinach-enchilada/ (may not work)