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sweet potato enchiladas
by Hollie Shorts
serves: 8
  sweet potatoes and black beans come together for a delicious and nutritious vegan meal that everyone will enjoy!
Ingredients:
  8   whole wheat tortillas
  2   large sweet potatoes
  2 cans   black beans
  2 cloves   garlic
  1 T.   olive oil
  1 can   diced tomatoes w/ green chiles
  1/4 cup   diced red onion
  2 cups   salsa
Directions:
  Heat olive oil over med heat. Add garlic, tomatoes, beans. Peel and dice sweet potatoes. Bake on a greased sheet at 425 for 20 minutes, stirring once halfway. Combine potatoes with bean mixture. Spoon into tortillas, roll up and place face down in an 9x13 dish with 1 c. salsa coating the bottom. top enchiladas with remaining mixture, remaining salsa, and red onion. bake at 425 for about 30 min or until bubbly.