Sweet Potato & Black Bean Enchiladas

I kind of made this up as I went, so the picture showing the ingredients doesn't really have them all in it, oops! I love my chicken enchiladas, so I wanted to try and make something that was just as satisfying. I think these came pretty darn close. They are filling, tasty and have a little heat to them! Enjoy :)

Corn tortillas

3 sweet potatoes,  cut into small cubes

1 can black beans

1/2 yellow onion, chopped

5 garlic cloves

1 can enchilada sauce

salt and pepper

1 tablespoon chili powder

1/4 teaspoon cumin

1/2 cup cilantro, chopped

1 cup soy cheese

Directions:

• Peel and chop sweet potatoes into a small dice. Then boil them until they are just fork tender. You do want them to have a little "bite" to them.
• In another pan, saute your onion, garlic, black beans and spices for about 5 minutes until onions are just tender.
• Drain the sweet potatoes and then add the bean mixture to them. Mix until everything is coated. 
• Dip the corn tortillas in some of the enchilada sauce (helpful tip: put the tortillas in batches into the microwave for about 20 seconds at a time as you work, it helps make the corn tortillas more workable.
• Put a spoonful of the sweet potato mix into the tortilla and roll it up. 
• After all the tortillas are rolled, cover with the remaining enchilada sauce. 
• Top with soy cheese, cover and bake at 350 for about 25 minutes. 
• Remove foil and bake another 5 minutes to let cheese melt
• Top with chopped cilantro!