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This recipe was an experiment of sorts. In fact, it's a combination of several recipes I combined together from the web. The result- flavorful and filling enchiladas! The ingredients are pretty basic (and inexpensive) and the most time is spent making the actual filling. The recipe below made 5-6 decent size enchiladas.

Ingredients:
2 large sweet potatoes (peeled, cooked, and diced)
1 14oz can of black beans, drained and rinsed
1/2 cup red onion, chopped
1 tbsp. olive oil
1/2 tbsp. cumin
1/2 tbsp. cilantro, chopped
2-3 cups of shredded cheese (I used Sargento's Mexican Blend but a regular colby jack would work too)
2 cups of salsa verde
Salt and pepper
5-6 flour tortillas



What to do:
Cook the sweet potatoes. Allow them to cool off a bit before dicing into small pieces (trust me, hot potatoes are like napalm!).

Add the black beans, diced sweet potatoes, red onion, cilantro, cumin, and olive oil into a large bowl and give it a good stir. Add salt and pepper to taste. That's your filling!

Preheat the oven to 350°F.

Now, the more tedious part. In a large baking dish, layer the bottom with the salsa verde sauce. Warm each tortilla for about 20 seconds and fill each one with a scoop or two of filling, topping with shredded cheese.

Carefully roll up the tortilla and place seam-side down in the dish.

Once you have all your enchiladas rolled up and ready to go, top them with a layer of salsa verde sauce and a handful more of cheese.

Place them in the over and bake for about 20 minutes, until the cheese is melted and/or has a hint of brown.

Serve with sour cream and feast!