Sweet Potato and Black Bean Enchiladas

I love the foods of autumn: apples, cinnamon, pork roasts, beefy stews; and my favorite, sweet potatoes.  As a kid, I was served sweet potatoes made into a casserole with brown sugar and those tiny marshmallows.  Some people may like them, but not me.  So, I didn’t think sweet potatoes would be a great ingredient.  These days, my favorite way to prepare sweet potatoes is with a savory hotness as in chipotle mashed sweet potatoes, and sweet potato and black bean chili.  Another great take on sweet potatoes is to roll them in tortillas and smother with a spicy sauce for fun sweet potato and black bean enchiladas.  These are great for vegetarian friends, budget meals, and if you’re in a hurry, microwave the sweet potatoes for quick preparation. The recipe can be doubled.

Sweet Potato and Black Bean Enchiladas

2 Medium sweet potatoes, baked
1 can black beans, rinsed and drained
1 1/2 cups prepared salsa (I use spicy tomatillo)
1/3 cup greek yogurt
4-5 corn tortillas, warmed
1/4 cup monterrey jack cheese, grated

Preheat oven to 350 degrees. Peel the cooked sweet potatoes, and mash into a bowl.  In another bowl combine the salsa and Greek yogurt.  Add about 1/4 cup of this mixture to the blackbeans.  In a warm tortilla, spread a couple of tablespoons of mashed sweet potato, add a couple of tablespoons of black beans.  Roll up, and place, seam side down in a baking pan that has been sprayed with cooking spray.  When all of the tortillas are rolled up, pour the salsa mixture evenly over them.  Sprinkle cheese on top.  Bake until heated through and cheese is bubbly, about 20 minutes.

shared at $5 Dinners, Pennywise Platter, Grocery Cart Challenge, and Tempt My Tummy Tuesday