Black Bean & Sweet Potato Enchiladas

Looking for a recipe that is full of flavor but does not contain any meat? These enchiladas are a great source of protein and fiber, are easy to make, and are budget friendly! Sweet potatoes contain vitamin A, which is especially good for your vision. Sweet potaoes also contain fiber which mainly comes from the skin of the potato, so if you would like to leave the skin on in this recipe feel free to do so, it will still be delicious!

Ingredients:

• 10 corn or flour tortillas
• 1 can of black beans, rinsed and drained
• 2 medium sweet potatoes, peeled and cubed
• 1 medium green bell pepper, diced
• 1 medium yellow onion, diced
• 4 cloves of fresh garlic, minced
• 1 small can of green chilies
• 1/4 cup of fresh cilantro leaves, chopped
• 2 cups of salsa verde
• 1 cup of 2% (low fat) shredded mexican cheese
• 2 tablespoons of olive oil or canola oil (whatever cooking oil you like to use)
• 2 teaspoons of ground black pepper
• Pinch of salt
• 1 teaspoon of ground cumin

Directions:

1. Preheat oven to 400 degrees. Place peeled and cubed sweet potatoes on a large non-stick cookie sheet and add 1 tablespoon of oil, 1 teaspoon of ground black pepper, and pinch of salt and toss together with your hands. Bake for 25 minutes, flipping in between.

2. While the sweet potatoes are roasting, add diced bell pepper and onion and 1 tablespoon of oil to a large skillet and saute the vegetables for about 10-15 minutes on medium-high heat until the vegetables are soft and slightly browned. Turn the heat down to medium-low and stir in the minced garlic with the vegetables.

3. Turn the stove off and next, add the can of green chilies, black beans (rinsed and drained), and chopped cilantro and stir until all of the ingredients are well incorporated. Season with 1 teaspoon of ground black pepper and 1 teaspoon of ground cumin.

4. Gently fold in the roasted sweet potatoes with the vegetable/bean mixture making sure the sweet potatoes do not get mashed up during the process.

5. Add 1 cup of the salsa verde to the bottom of the baking dish, spreading it out so that the entire bottom of the baking dish is covered with salsa. Fill each tortilla with about 1/2 cup of the sweet potato/bean mixture, roll it up, and place in the baking dish seam side down. Repeat with each tortilla until the entire baking dish is filled. Add the remaining 1 cup of salsa verde on top of the tortillas and then top it off with shredded mexican cheese.

6. Lower oven temperature to 350 degrees and bake for 30 minutes. Once the enchiladas are finished baking, sprinkle any remaining cilantro you have on top for presentation.  Enjoy!!