Sweet Potato and Black Bean Enchiladas Recipe

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 red onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8-10 corn tortillas
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together sweet potatoes, black beans, red onion, red bell pepper, garlic, olive oil, cumin, chili powder, paprika, cayenne pepper, salt, and black pepper.
3. Spread the mixture onto a large baking sheet and bake for 20-25 minutes, or until the sweet potatoes are tender.
4. Meanwhile, warm the tortillas in the microwave or on a skillet until they are pliable.
5. Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
6. Divide the sweet potato and black bean mixture evenly among the tortillas and roll up tightly.
7. Place the enchiladas seam side down in the baking dish.
8. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with shredded cheese.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped cilantro and serve.