Black Bean and Sweet Potato Enchiladas – Marcella

Sorry the picture quality is terrible. We were too hungry to find good lighting.

• 1 can reduced sodium black beans
• 1 sweet potato, microwaved
• diced peppers, onions
• tomato-based salsa of some kind
• 15.5 oz crushed tomatoes or tomato sauce
• whole-wheat or corn small tortillas
• chili powder, cumin, paprika, oregano or enchilada seasoning (if you can find it w/o tons of salt)
• optional toppings: can diced green chiles, a few olives, nutritional yeast “cheese” sauce

This is one of those random-crap-on-hand sort of recipes. Rather than make your own enchilada sauce you can of course buy it…usually has a ton of sodium, though. If you DO wanna make your own:

1. In a small saucepan, combine tomato sauce or crushed tomatoes, about 1/4 cup of salsa, and 1-2 tablespoons of chili powder.
2. Simmer on low for about 20 minutes. That’s it.

To assemble enchiladas:

1. Preheat oven to 375 degrees.
2. Combine black beans, onions, and diced peppers. Season with enchilada seasoning, or with cumin, oregano, and paprika to taste …you can saute if you like or leave raw – they will cook a bit in the oven.
3. In a small rectangular baking dish – about 9 by 12ish – spread about 1/3 of the enchilada sauce on the bottom.
4. On each tortilla, spread some of your cooked sweet potato down the center and top with black bean mixture. Roll up and place in the baking dish – repeat til filled.
5. Pour remaining enchilada sauce over the top. You can also top with a small can of diced green chiles, some sliced black olives, or even – as pictured – some nutritional yeast “cheese” sauce. I normally don’t bother with the sauce and it’s fine but if you’re so inclined it’s basically just about 1/4 cup of nutritional yeast, simmered on low and whisked together with water (to desired thickness), garlic, mustard (powdered spice, not prepared), turmeric, and a little optional salt.