Black Bean Sweet Potato Enchiladas

Black Bean Sweet Potato Enchiladas

Filling:
15oz can of black beans, rinsed and drained
2 cloves of minced garlic
The lime juice from one lime
2 cups cubed, baked sweet potato (I cube it first, then roast the cubes in a pan - 2 cups = about 2 medium potatoes)
4 oz can of chopped green chilies
1/2 t ground cumin
1/2 t chili powder
1/4 t cayenne pepper
Sea salt and pepper to taste

Etc.:
1 jar salsa verde
8 corn tortillas (or can use flour if desired)
Monterey Jack or Fontina cheese - shredded

Garnish Options:
Cilantro
Avocado
Greek Yogurt

Preheat oven to 350. Mix together the filling ingredients in a large bowl. Pour enough salsa verde into a baking dish to lightly cover the bottom. Warm up your tortillas, one by one in a skillet or all at once in a microwave between 2 damp paper towels. *This is important, otherwise they will break when you fill them! 

Add 1/8 of the filling to each tortilla and sprinkle with cheese. Wrap and place seam down in your baking dish. Repeat with remaining tortillas. Top them all with more salsa verde and cheese. Bake for 20-25 minutes or until sauce is bubbling and tortillas look slightly golden. Sprinkle with fresh chopped cilantro, and serve with sliced avocado and a dollop of Greek yogurt if desired...

Recipe adapted from HERE.