Here is the recipe everyone has been asking for! I got it from my friend Angela. It is a delicious, healthy, vegan recipe that EVERYONE will love!

Black Bean & Sweet Potato Enchiladas

2 large sweet potatoes, peeled & diced
1 Tbsp. olive oil
1 large garlic clove, minced
1 small, fresh hot chili (or you can use 4 oz. can of diced green chiles)
1 15oz. can black beans, rinsed
1 14oz. can diced tomatoes, drained
1 Tbsp. chili powder
Salt & Pepper
2 cups salsa
8 large flour tortillas (I plan to experiment with different whole grain options in the future)
1/4 cup red onion, finely chopped

1) Preheat oven to 400 degrees. Arrange sweet potatoes in a single layer on a cookie sheet. Roast 20 minutes, turning once.
2) Reduce heat to 350 degrees. Heat olive oil in a large skillet over medium heat. Add the garlic and chili and cook, stirring until fragrant, about 30 seconds. Add the beans, tomatoes, chili powder, and salt & pepper to taste. Stir in the sweet potatoes and simmer for 5 minutes. Set aside.
3) Spread a thin layer of salsa over the bottom of a lightly oiled 9x13 baking dish and set aside.
4)Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of the tortilla and roll it up. Place the filled tortilla in the baking dish, seam side done, and repeat. Spoon any remaining filling mixture on top of the enchiladas, top with remaining salsa, and sprinkle with the onion. Bake covered for 20 minutes.

If you make it, let me know how you like it!