Black Bean & Sweet Potato Enchiladas

Delicious recipe. Very nutritious, very filling, just the right amount of spice.

2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1-1/2 teaspoon Sriracha (or 1 small fresh chile, seeded and chopped)
15-ounce can black beans
14.5-ounce can diced tomatoes, drained
1 tablespoon chile powder
salt and pepper
2 cups enchilada sauce
8-12 flour tortillas
1/4 cup finely chopped onion
Sour cream (optional)

Preheat the oven to 400 degrees. Arrange the sweet potatoes in a single layer on a lightly oiled baking sheet and roast until tender, about 20 minutes. Remove from oven and set aside.

Reduce oven to 350. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, for about 30 seconds. Add the beans, tomatoes, Sriracha, chile powder, and salt and pepper. Stir in the sweet potatoes and simmer for 5 minutes. Set aside.

Spread a think layer of enchilada sauce over the bottom of a lightly oiled 9x13 dish and set aside.

Fill tortillas, roll them up, and place them seam side down in the dish.

Top with enchilada sauce and sprinkle with the onions. Cover and bake until hot and bubbly, about 20 minutes. Serve hot with a dollop of sour cream.

NOTE: I bake half of these and freeze the other half (sans sauce). Thaw them and bake as normal.