Yields 8 enchiladas
1 can black beans, rinsed and drained
1 large sweet potato, peeled
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tsp. chili powder
½ tsp. cumin
2 cups grated cheese
1/2 cup sour cream
1 jar green salsa
Preheat oven to 350. Use nonstick spray or oil to grease a 9x13” baking dish.
Chop the peeled sweet potato into ¼” pieces. Drizzle a bit of oil in a skillet and sauté sweet potato pieces over medium heat for five minutes. Add in bell pepper and onion and cook until the veggies are tender. Add in beans, garlic, chili powder, cumin, salt and pepper (to taste); cook for two more minutes and then remove from heat.
Spoon the bean mixture onto the middle of a tortilla. Top with cheese and roll up. Place each enchilada seam-side-down in the prepared baking dish. Repeat with the remaining seven tortillas.
Stir together sour cream and green salsa; spoon over the top of the enchiladas. Top with any remaining cheese and bake at 350 for 20 minutes or until hot and bubbly.