Sweet Potato and Black Bean Enchiladas

One word.... YUM!

Chris requested that I add some black olives to the bean and sweet potato mixture, so I did that this time.  It was a good addition to consider if you like olives.  This is a very delicious and HEARTY vegetarian meal.

Recipe for Sweet Potato and Black Bean Enchiladas:

Enchilada Sauce:
Ingredients:
1 15oz. can tomato sauce
1 3/4 Cups vegetable broth
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano

Directions:
Combine all ingredients in saucepan, and bring to a simmer over medium heat.  Whisk to combine, then remove from heat.  Season with salt and pepper if desired.


Enchiladas:
Ingredients:
Prepared enchilada sauce from recipe above (or approximately 2 cans of store-bought enchilada sauce)
1 Tbsp. Olive Oil
1 Small onion, diced
1 1/2 lb sweet potatoes, peeled and diced (or 1 - 40oz can sweet potatoes)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
1/2 Cup water (only add water if using raw sweet potatoes, if sweet potatoes are canned, skip the water step)
2 Cloves garlic, minced
1 15-oz. can black beans, rinsed and drained
12-oz. Shredded Mozzarella cheese
10 8-inch flour tortillas

Directions:
Heat olive oil in saucepan over medium heat.  Add onion, and saute 3 to 5 minutes, or until soft.  Add sweet potatoes, tomatoes, garlic and water, bring to a boil.  Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.  Mash mixture with potato masher until combined.  Add black beans, and cook 5 minutes.  Stir in half of mozzarella cheese and remove from heat.

Preheat oven to 350.  Grease a 13x9-inch baking dish.  Spread 1/2 cup of enchilada sauce in bottom of dish.  Fill tortillas with 2 spoonfuls of sweet potato mixture.  Roll tortilla and pack close together in baking dish.  Top with remaining enchilada sauce and mozzarella cheese. Bake 15 minutes, or until browned on top.


Recipe Credit:
Vegetarian Times Magazine (Special Issue)