Sweet Potato Black Bean Enchiladas

Yield – 6 to 8 servings, 1 9×13 pan
Preparation Time – 20 minutes
Cooking Time – 60 minutes sweet potatoes, 25 minutes enchiladas

Ingredients

2 medium sweet potatoes ($.79)
1 can black beans or 2 cups cooked black beans ($.68)
1/2 cup salsa ($.35)
12 corn tortillas ($.60)
1 can red enchilada sauce, or 1 1/2 cups homemade enchilada sauce ($.99)
2 cups shredded quesadilla cheese, Mexican blend cheese or Pepper Jack cheese ($1.50)
Side of veggies or fruit ($.50)

Preheat oven to 350.
Steam bake the sweet potatoes for an hour. Let cool before peeling and cutting. Cut them into bite size chunks and add them to a mixing bowl
To the sweet potatoes, add the drained and rinsed black beans and salsa. Gently combine.
Spoon the sweet potato mixture into the corn tortillas, roll and place seam side down in the baking dish
Repeat for all the tortillas. Pour the red enchilada sauce over the top and then add the shredded cheese over the sauce.
Bake at 350 for 25 minutes, or until cheese has melted and sauce is bubbly.
Let cool slightly before serving.
Prepare veggie or fruit as side.
Serve Sweet Potato Black Bean Enchiladas with veggie or fruit.

Thanks 5dollardinner