Spicy Sweet Potato and Black Bean Enchiladas

- 4 sweet potatoes
- 1 jalapeno
- 3 cloves of garlic
- 1 can of black beans (seasoned)
- cumin
- lime juice
- corn tortillas
- enchilada sauce (green, red, whatever you like)
- cheese



- Bake your sweet potatoes. I put them in my crock pot on low all day when I am at work.

Preheat oven to 400

- In a food processor add your garlic, jalapeno, 2 T of lime juice and 1 t of cumin
- Whirr! Don't breathe in the jalapeno fumes.
- Peel and add your sweet potatoes and a drained but not rinsed can of beans.
- Whirr! Make it all nice and smushy.
- Nuke a stack of corn tortillas for about a minute with a wet paper towel on top.
- Take a corn tortilla, plop about 2 T of your filling on it, roll it up, and place it seam side down in a casserole dish. Repeat. Cram as many tubes into your pan as you can.
- Dump your enchilada sauce on top. Make sure it's all coated.
- Sprinkle liberally with cheese.
- Bake for 15-20 minutes depending on your cheese crispness preferences.