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1
Preheat the oven to 400 degrees F.
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2
Peel your sweet potatoes, and chop them into 1-inch chunks.
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3
Spread them out on ungreased cookie sheets in a single layer.
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4
Roast in the oven for 20 minutes, tossing halfway through.
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5
Meanwhile, prepare the rest of the ingredients.
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6
Chop up your garlic, red onion, green chiles and tomatoes.
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7
After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.
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8
In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds.
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9
Add the black beans, tomatoes, chili powder, salt and pepper.
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10
Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.
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11
While the filling is on the stove, prepare a 9x13 glass dish by spraying lightly with olive oil spray, and coating the bottom with a light layer of salsa.
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12
Grab your tortillas (I like to buy tortillas made locally because they are fresh and with fewer ingredients than most store brands) and set up a filling station.
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13
Place a spoonful of filling into the middle of each tortilla, roll it up and place it seam-side down in your dish.
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14
Repeat until there are eight enchiladas in your pan.
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15
Spoon any extra filling over the top.
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16
Add the remaining salsa and the chopped red onion to the top of the enchiladas.
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17
Bake for 20 minutes.
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18
Serve and enjoy!
