Photo Credit: http://cookieandkate.com
2 Large sweet potatoes, washed, peeled (optional) and diced
1 tablespoon olive oil
1/2 red onion diced
2 cloves garlic, diced
1 tomato, diced
1/2 tablespoon paprika
1/2 tablespoon cumin
2 jalapenos diced, ribs and seeds removed if you want less spice
1 can black beans, drained and rinsed
8-10 corn/whole wheat flour tortillas
2 cups salsa
shredded cheese (optional)
Heat oven to 400. Place sweet potatoes on lightly oiled baking sheet and roast for about 20 minutes, turning once, until they are cooked and some are slightly toasted on the outside.
Remove sweet potatoes from oven, turn oven to 350.
Add remaining oil to a large skillet over medium-high heat, and add in onions, garlic, jalapeno and tomato until slightly tender. Then add beans, sweet potatoes, cumin, and paprika. Cook until mixture is tender and flavors have mixed- approximately 10 minutes, remove from heat
Put about 1/2 cup salsa on bottom of 9” by 13” baking dish. Fill tortillas with skillet mixture, and place in dish rolled up, seam side down. After dish is full, add remaining salsa over enchiladas, and sprinkle (optional) cheese over top. If I have not used all of the filling (will depend on sweet potato size), and there is <1 cup left, I will sprinkle over top at this point as well. If there is more, I will reserve it for tacos, salad topping, etc later.
Place dish in over, uncovered, for approximately 10 minutes, or until top starts to slightly brown (or cheese starts to bubble).