Black Bean and Sweet Potato Enchiladas

Ingredients 

1 can of black beans

1 large sweet potato medium dice

1 onion small dice

1 red bell pepper small dice

1 shallot minced

2 cloves of garlic minced

1 can of tomato paste

1 carton of low sodium vegetable broth

1 tbsp of butter or oil

1 tbsp of flour (gluten free works fine)

1 tsp each of cumin, chili powder, garlic powder, onion powder, & salt

1 tsp of adobo seasoning

Cheese for the top (vegan cheese works fine)

Corn tortillas

Cooking Instructions

Preheat the oven to 375

Saute the shallot and garlic with the seasonings. 

Add in the flour and stir/whisk until it's a paste, and cook for about 1 minute

Add in the tomato paste and whisk in the broth.

Bring to a boil and then let simmer while you cook your sweet potatoes.

Bring a small pot of water to boil and cook the diced sweet potato until fork tender, about 10-15 minutes. Meanwhile, cook Saute your onion & bell pepper until soft, add in your black beans.

And saute a bit, add in 1 tsp of adobo seasoning.

Add in the tender sweet potato and mix a bit, mashing the potato slightly,

Remove from the heat and add in 1/2 cup of the enchilada sauce.

Add a little bit of the enchilada sauce to the bottom of a casserole dish, or glass meal prep dishes for smaller servings.

Fill the tortillas with the enchilada mix, and then roll and place in the dishes. 

Pour the more enchilada sauce over the tops of the enchiladas to almost cover the tortillas and top with cheese.

Bake for 20-30 minutes depending on your oven but until the tops are brown and it's super bubbly.