Recipe: Spicy Sweet Potato and Black Bean Enchiladas

Directions

•  Preheat oven to 350ºF.
• To make the sauce use a blender and add tomato sauce, chipotle peppers with adobo sauce, yogurt, and garlic and blend until smooth and combined. Let the enchilada sauce cool in the fridge to thicken up.
• Meanwhile heat a large skillet with olive oil over medium heat. Add the onions and sauté until soften (about 2 min). Add the sweet potato and water to the skillet, stir, and cover. Let the vegetables cook for about 12-15 minutes or until fork tender, stir occasionally to ensure that the sweet potatoes doesn’t burn. You can add more water if needed. Once the sweet potato is fork tender, transfer to large bowl and add in black beans, corn, and 1 cup of the enchilada sauce, salt and pepper and stir to combine.
• Spray an ovenproof dish with a little oil and add about 3/4 cup of the enchilada sauce on top, spread the sauce to cover the whole bottom.
• Warm corn tortillas in the microwave for about 30 seconds so that they are easier to roll up, it will prevent the tortillas from cracking and breaking and make them easier to roll up. Add about 1/3 cup of the sweet potato and black bean mix and a little of shredded cheese to each tortilla. Roll each tortilla up and place them seam side down in your dish. Brush remaining enchilada sauce over the top of all the rolled up tortillas, and sprinkle shredded cheese on top.
• Bake for 25-35 minutes or until cheese is melted and the edges of tortillas begin to turn a nice golden brown.
• Serve with sour cream, tortilla chips, avocado slices, cilantro, and green onions, if desired.