Sweet Potato and Black Bean Enchilada

Prep. Time: 20 minutes

Cook time: 30 minutes sweet potatoes, 25 minutes enchiladas

Ingredients:

• 2 medium sweet potatoes
• 1 can black beans or 2 cups cooked black beans
• 1/2 cup salsa
• 12 corn tortillas
• 1 can red enchilada sauce
• 2 cups shredded cheese

Directions:

1. Preheat oven to 350°F.
2. Peel the sweet potatoes and cut into bite sized chunks. Cook in boiling water until cooked through. Drain and put in large mixing bowl.
3. Add to the sweet potatoes the drained& rinsed can of black beans, and salsa. Gently combine.
4. Spoon the sweet potato mixture into the corn tortillas, roll and place seam side down in the baking dish. Repeat for all the tortillas.
5. Pour the red enchilada sauce over the top and then add the shredded cheese over the sauce.
6. Bake at 350°F for 25 minutes, or until cheese has melted and sauce is bubbly.
7. Let cool slightly before serving
8. Enjoy!

~Original recipe from 5dollardinners.com