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1
Preheat oven to 350 degrees.
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2
Bring 1 medium sauce pan water to a boil.
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3
Rinse, peel and dice sweet potatos.
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4
Add potatoes to boiling water, boil 8 mins or so until potatoes are soft, but not mushy.
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5
While potatoes are boiling, dice onion.
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6
Add diced onion, black beans, chili powder, salt and pepper to large mixing bowl.
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7
Drain potatoes, and add them to the large mixing bowl of beans and onions.
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8
Open can of green enchilada sauce.
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9
Mix 2 tablespoons into beans and sweet potatoes.
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10
Spread rest onto bottom of baking dish.
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11
Warm tortillas, 3 or 4 at a time, in microwave between the folds of a damp dish cloth (heat in 15 sec intervals).
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12
Take one tortilla at a time, sprinkle a little cheese on it, and spoon 3 1/2 tablespoons of sweet potato black bean filling onto tortilla.
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13
Sprinkle a little more cheese and roll up the tortilla.
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14
Place into baking dish.
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15
Repeat until dish is full and enchiladas are snug up against one another.
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16
Drizzle second can of enchilada sauce over enchiladas until covered.
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17
Bake at 350 degrees for 20 mins.
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18
Remove, cover with shredded cheese, and bake for additional 5-10 mins or until cheese is melted.
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19
Serve warm with sour cream, pico de gallo, salsa, hot sauce and/or guacamole to taste.
