Sweet Potato & Black Bean Veggie Enchiladas

Sweet Potato & Black Bean Veggie Enchiladas

Serves 4 to 6

Total time: ~40 minutes

This recipe is a definite crowd pleaser for vegetarians and meat eaters alike — easy to make, packed with nutrition, and delicious, too. Don’t forget to add some hot sauce on top!

Ingredients:

1 large sweet potato, peeled and chopped

1 to 2 tablespoons olive oil

2 cloves garlic, minced

1 (15 oz) can black beans, drained and rinsed

1 jalapeÃ±o, chopped

1 bell pepper (any color), chopped

1 cup mushrooms, chopped

2 cups fresh spinach, packed

2 teaspoons cumin

1 teaspoon chili powder

1 12 oz. package (or can) green enchilada sauce

6 whole grain or corn tortillas

1 jar salsa (will not use all of it)

1/3 cup grated sharp cheddar cheese (optional)

1/4 cup fresh cilantro, chopped

Hot sauce to taste (optional)

Instructions:

1) Boil the chopped sweet potato until tender (~10 minutes), then mash. While the sweet potato is cooking, prepare the rest of your ingredients!

2) Preheat oven to 350. In a large pan over medium heat, sautÃ© the olive oil, garlic, black beans, jalapeÃ±o, bell pepper, mushrooms, fresh spinach, cumin, and chili powder for about 5 minutes, or until spinach is wilted.

3) In a deep baking dish, spread a thin layer of enchilada sauce. One by one, fill the tortillas with the mashed sweet potato and the black bean mixture, add a spoonful of salsa, and roll them up, seam down, so they are side by side.

4) Cover the tortillas with the rest of the enchilada sauce, the cheese, and the fresh cilantro. Bake 20 minutes, or until enchiladas are hot and the top is bubbling. Serve immediately with extra hot sauce or salsa on top, if desired.

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