Black Bean & Sweet Potato Enchiladas
2 large sweet potatoes (peel and dice)
1 Tbsp. olive oil
1/4 cup red onion (diced)
1 large garlic clove (mince)
1 15oz. can black beans (drain and rinse)
1 24oz. can diced tomatoes (drain)
1 Tbsp. chili powder
Salt & Pepper
2 cups salsa
8 large flour tortillas
Optional: 1 fresh hot chili or 4 oz. can of diced green chiles, diced avacado
Roast the sweet potatoes at 400F for 20 minutes, or until tender.
Reduce heat to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and optional chili. Cook until onion is tender. Add the beans, tomatoes, chili powder, salt and pepper. Stir in the sweet potatoes and simmer for 5 minutes. Set aside.
Spread a thin layer of salsa over the bottom of a lightly oiled 9x13 baking dish and set aside.
Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of the tortilla and roll it up. Place the filled tortilla in the baking dish, seam side done, and repeat. Top with remaining salsa.
Bake covered for 20 minutes.