Black Bean Sweet Potato Enchiladas

Nutrition

Ingredients

Directions

1. 1

   Preheat oven to 400f arrange diced sweet potatoes on a cookie sheet , drizzle with olive oil , and season with cayenne pepper , garlic powder , and black pepper

2. 2

   Roast for approximately 30-40 minutes or until tender

3. 3

   When potatoes are finished , reduce heat to 350f

4. 4

   While the potatoes are roasting , heat 1 tbs olive oil in a large skillet

5. 5

   Add garlic , chilies , yellow onion , and green pepper until it begins to soften , about 3-4 minutes

6. 6

   Add cumin and cayenne

7. 7

   Cook for an additional 1-2 minutes , stirring often

8. 8

   Add black beans , tomatoes , and chili powder to the skillet

9. 9

   Simmer over low heat until the sweet potatoes have finished , allowing the mixture to cook down a bit

10. 10

    Once the sweet potatoes are out of the oven , add them to the black bean mixture and allow them to cook for 5 more minutes

11. 11

    Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom

12. 12

    Place a tortilla onto a flat work surface

13. 13

    Spoon a portion of the sweet potato / black bean mixture down the center

14. 14

    Roll up the tortilla and place into baking dish

15. 15

    Continue until all tortillas are filled

16. 16

    Spoon any remaining sweet potato / black bean mixture on top of the tortillas

17. 17

    Top with remaining salsa , cheese , and minced red onion

18. 18

    Cover with foil and bake for 20 minutes until hot and bubbly

19. 19

    Remove foil and bake for an additional 5 minutes or until cheese is lightly browned