Sweet Potato Enchiladas

Try these Sweet Potato Enchiladas for a healthy twist!

Here's what you'll need:

• 3 cups mashed sweet potato; (about 2 large sweet potatoes cooked and removed from skin then mashed)

• 1 can black beans; drained and rinsed

• 1 small can of diced green chiles

• 1 cup Monterey Jack cheese; shredded

• 1 teaspoon cumin

• 1 teaspoons smoked paprika

• 1 teaspoon chili powder

• Salt and pepper to taste

• 1 can green enchilada sauce 

• Tortillas of choice

Toppings:

• Queso fresco cheese

• Cilantro

• Diced red onions

• Diced jalapeños

• Avocado

Directions

1. In a large bowl combine mashed sweet potato, black beans, diced green chiles, 1/2 cup of Monterey jack cheese, cumin, paprika, chili lime powder, salt & pepper

2. Spread a thin layer of enchilada sauce on bottom of baking dish

3. Dip each tortilla in enchilada sauce; then fill tortillas with sweet potato black bean filling, roll

4. Place crease side down in enchilada sauce

5. Top tortillas with remaining enchilada sauce and Monterey Jack cheese

6. Bake at 350 for 25 minutes or until cheese is melted and golden and bubbly

7. Remove from oven and top with queso fresco, red onions, cilantro