Sweet Potato Black Bean Enchiladas

Ingredients

• 2 large baked sweet potatoes, cooked and mashed
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 15-ounce can black beans, drained and rinsed
• 1 1/2 cups shredded mexican blend cheese
• 1 12-ounce can enchilada sauce
• 6 large flour tortillas, or 12 corn tortillas

Steps

1. 1

   Preheat the oven to 400°F.

2. 2

   Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F.

3. 3

   Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.

4. 4

   To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.

5. 5

   Pour half of the enchilada sauce into a 9x11 baking dish.

6. 6

   Place about 1/2 cup mixture into the middle of each tortilla and roll up.

7. 7

   Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.

8. 8

   Cover with foil and bake for 15 minutes.

9. 9

   Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly