chicken enchiladas, and is a result of splitting many ingredients in half.
Sweet Potato and Black Bean Enchiladas
makes 4 - double for a full batch
1 medium sweet potato, peeled and diced
1 tsp. olive oil
1 tsp. taco seasoning
1/2 of a 14 oz. can black beans
1/2 of a 4 oz. can diced green chilis
1-10 oz. can red enchilada sauce
4 whole wheat tortillas
4 oz. Monterey Jack cheese, shredded
1. Preheat over to 400 °F. Toss sweet potatoes with olive oil and taco seasoning to coat. Place on a sheet pan sprayed with non-stick cooking spray. Roast for 15-20 minutes, stirring once.
2. Meanwhile, combine black beans, green chilis, 1-2 Tbsp. sauce and 2 Tbsp. cheese in a large bowl.
3. Add the roasted potatoes to the black bean mixture and stir to combine. Divide filling among tortillas, roll, and place in a 9 x 9 baking dish. Top with desired amount of sauce, and remaining cheese.
4. Reduce heat to 350 °F and bake 30-40 minutes or until golden brown and bubbly.