Sweet Potato Enchiladas

INGREDIENTS

• 2 sweet potatoes, peeled and cut into 1/2 inch cubes

• a couple Tbsps of canola oil

• 1 Tbsp taco seasoning

• 1 tsp kosher salt

• 1 yellow onion, diced

• 2 - 4 oz cans of diced green chiles

• `15 oz can of black beans, rinsed and drained

• 10 medium sized flour tortillas (NOT the “super soft” kind)

• 3 cups of green enchilada sauce (see my recipe in salsas or use store bought)

• 1 1/2 cup shredded monteray jack cheese

• 1/2 cup crumbled cotija cheese

INSTRUCTIONS

1.  Preheat oven to 450 degrees.

2. Line a baking sheet with foil and spray with non-stick cooking spray.

3. Toss cubed sweet potatoes with canola oil, salt and taco seasoning.

4. Roast potatoes in oven for 10-15 minutes or until potatoes soften and get crispy on the edges. Stir occasionally.

5. Remove from oven and let cool.

6. While sweet potatoes roast, saute onion in skillet until soft and slightly browned. About 10 minutes.

7. In a large bowl, combine sweet potatoes, beans, green chiles and onions.

8. Preheat oven to 425 degrees

9. Pour 1/2 of the enchilada sauce into the bottom of a greased casserole dish.

10. Scoop 1 cup of sweet potato mixture onto the center of a tortilla and roll into a log.

11. Place logs tightly together in casserole dish. Make as many as you can fit in the dish.

12. Cover tortillas with the remaining sauce.

13. Sprinkle with cheeses.

14. Bake for 15 minutes or until cheese is browning and bubbly.

15. Cool for 10 minutes before serving.