Connie's Sweet Potato Enchiladas

This recipe was created by Karen Wiens on 12/14/14.

MMM….The sweet potatoes and black beans make a great combination. Cook a couple of sweet potatoes the night before and this one is quick to mix and toss in the oven.
Serves 4
15 minutes to prepare
30 minutes to cook
2 sweet potatoes, baked and diced
1/2 red onion, minced
3 cloves garlic , minced
1 can black beans
2 teaspoons lemon juice
2 tablespoons green chilies, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 can green enchilada sauce, (15 oz)
1/2 cup water
12 corn tortillas, warmed
Preheat oven to 350 degrees. Chop all your ingredients.

In a large bowl combine the ingredients through cumin.

In a separate bowl combine green chili enchilada sauce and water. Add 1/2 cup of this to the bean/sweet potato mixture and combine well.

Spread 1/3 cup enchilada sauce in casserole dish.

Place about 1/2 cup bean/sweet potato mixture in each tortilla and wrap, then place seam down in casserole dish.

Spread a generous layer of the remaining enchilada sauce over the top of the rolled tortillas, be sure to coat all edges. Top with some diced green onions to make it pretty.

Bake for 25-30 minutes, uncovered.

Serves 4. I suggest a double batch for leftovers!!