Sweet Potato Enchiladas

This recipe was shared with me by my sister-in-law, Crystal, and I tried it out using some of her adaptations and some of my own adaptations. The original recipe comes from Mindika Moments.

Ingredients:

• 2 large sweet potatoes
• 4 oz cream cheese
• 4 or 5 green onions, chopped
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. oregano
• 1 tsp. salt
• 1 tsp. pepper
• About 14-15 oz of cooked black beans
• About 12-15 corn tortillas
• 1 19oz can red enchilada sauce
• Shredded cheese (any kind you prefer, and as much as you prefer)
• Optional toppings--sour cream, cilantro

Directions:

1. Bring a large pot of water to boil. Peel and cut sweet potatoes into big chunks. Cook until tender (around 15-30 min.).
2. Meanwhile, chop green onions. Combine all the spices in small bowl. In a separate, larger bowl place the 4 oz. of cream cheese.
   
3. When sweet potatoes are done, drain and add to the cream cheese. Mash together.
4. Add the green onions, spices, and black beans to sweet potato mixture.
   
5. Preheat the oven to 350 degrees. Grease your 13x9 baking dish.
   
6. Put a scoop of filling into a corn tortilla, along with about 1 Tb of red enchilada sauce and a sprinkle of cheese. Close and place seam down in the baking dish. Repeat with each tortilla until there is no more room in your dish for more enchiladas.
7. Pour remaining red enchilada sauce over all the enchiladas, and then sprinkle with cheese.
8. Bake for about 45 min (or until the enchiladas are bubbling and the cheese is beginning to brown).
   

Notes about this recipe:

1. I made half of mine without cheese and it was still yummy!
2. I had extra filling, so depending on how much filling you put in each enchilada you may want to grease another baking dish to cook the extras.
3. In the future I may try adding corn to the filling as well, just to see what it would taste like.