Black Bean and Sweet Potato Enchiladas
- About 1.5 lbs. Sweet Potatoes, peeled if desired, and diced
- 1 Tb. Olive oil
- 1 Lg. clove garlic
- 1 small fresh hot chili, seeded and minced
- 1.5 cups cooked or 1 can black beans
- 1 14.5-oz. can of dice tomatoes, drained OR fresh tomatoes
- 1 Tb. Chili powder
- salt and pepper
- 2 cups of salsa*
- 8 flour tortillas
- 1/4 Cup chopped red onion
Preheat oven to 400 degrees.
Roast sweet potatoes until soft, about 20 minutes.
Meanwhile, heat olive oil in a skillet to medium and add garlic and chili. Saute for just a couple minutes, and add beans, tomatoes, chili powder, and salt/pepper to taste. Once heated through, add the sweet potatoes.
Once combined and hot, removed from burner to construct the enchiladas. Heat tortillas briefly if they are not very flexible. Place a thin layer of salsa in the bottom of a lightly oiled 9×13 pan. Lay out the tortillas one by one and spread the filling across the tortilla and roll it up snuggly.
Line up the enchiladas in the pan, pour remaining salsa/sauce on top. Sprinkle with red onion and cheese if desired.
Cover and bake for 20-30 minutes.
If using cheese, remove cover for 10 more minutes to brown the top.