Ingredients:

  • 12 medium Corn or Flour Tortillas
  • 2 cups Cooked and Mashed Sweet Potato
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Chopped Onion and Bell Pepper Mix
  • 3 cloves Garlic, minced
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 24 oz Enchilada Sauce (store-bought or homemade)
  • 1.5 cups Shredded Monterey Jack Cheese

Instructions:

  1. Preheat oven to 375°F (190°C). In a large skillet, sauté the onion and bell pepper mix until softened (about 5 minutes). Add minced garlic, chili powder, cumin, and oregano, and bloom spices in the hot oil for 1 minute to release their essential oils.
  2. In a large bowl, combine the sautéed vegetable mixture, cooked and mashed sweet potato, rinsed black beans, salt, and pepper. Mix until thoroughly combined and the sweet potato starch acts as a binding agent. Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
  3. Warm tortillas briefly (microwave or oven) to make them pliable. Spoon 1/6th of the filling mixture down the center of each tortilla, roll up tightly, and place seam-side down in the prepared baking dish.
  4. Pour the remaining enchilada sauce evenly over the tortillas and sprinkle generously with shredded Monterey Jack cheese. Bake for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.