Sweet Potato and Black Bean Enchiladas

I think we've established that you can never have too many enchilada recipes. This is a delicious one, and a fun twist on the norm. I think you're supposed to use the traditional orange sweet potato, but I accidentally got the yellow variety, and it still turned out pretty delicious.

Sweet Potato and Black Bean Enchiladas

2 large sweet potatoes

1 T olive oil

1 T minced garlic

1 small jalapeno minced (seeded)

1 can rinsed black beans (I used two cans)

1 can diced tomatoes (I used petite diced with green chilies)

1 T chili powder

Salt and pepper to taste

2 cups of your favorite salsa

8 large flour tortillas (I filled 10 and still had plenty of filling left to layer on top)

Peel your sweet potatoes and dice into chunks, spread out on a baking sheet with a little olive oil and salt, bake at 400 until soft.

Saute your garlic and jalapeno in the olive oil, add black beans, tomatoes, chili powder, and sweet potatoes. Mix everything really well and let cook for a few minutes.

Spread 1 to 1 and 1/2 cups of salsa on the bottom of a casserole pan. Fill tortillas with the bean and sweet potato mixture, roll tightly, and place in pan. When finished top with remaining salsa and filling. You can also top with cheese if you would like. Bake at 350 for 20 minutes.

Serve with lettuce, olives, avocado, and a little sour cream.