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Title: Black Bean & Sweet Potato Enchiladas
Categories: Mexican, Vegetarian
Yield: 8 Servings

2 lg Sweet potatoes;
- peeled & diced
1 tb Olive oil -OR-
1/4 c Water
3 cl Garlic; minced
1 sm Fresh hot chile;
- seeded & minced
1 1/2 c Cooked black beans -OR-
15 oz Can beans; rinsed & drained
14 1/2 oz Can diced tomatoes; drained
1 tb Chili powder
Salt
Black pepper; freshly ground
2 c Tomato salsa;
- fresh or purchased
8 lg Flour tortillas
1/4 c Red onion; finely chopped

Preheat the oven to 400?F. Lightly oil a baking sheet. Arrange the
sweet potatoes in a single layer on the baking sheet and roast until
tender, turning once, about 20 minutes. Remove from the oven an set
aside. Reduce the oven temperature to 350?F.

Heat the olive oil or water in a large skillet over medium heat. Add
the garlic and chile and cook, stirring, until fragrant, about 30
seconds. Add the beans, tomatoes, chili powder, and salt & pepper to
taste. Stir in the sweet potatoes and simmer for 5 minutes. Set aside.

Lightly oil a 9x13" baking dish. Spread a thin layer of salsa over the
bottoms of the dish and set aside.

Place a tortilla on the flat work surface. Spoon a portion of the
sweet potato mixture down the center of the tortilla and roll it up.
Place the filled tortilla in the baking dish, seam side down, and
repeat with the remaining tortillas and filling mixture. Spoon any
remaining filling mixture on top of the enchiladas, top with the
remaining salsa, and sprinkle with the chopped onion. Cover and bake
until hot and bubbly, about 20 minutes. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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