Black Bean & Sweet Potato Enchiladas - cooking recipe

Ingredients

2 large sweet potatoes, peeled and diced
1 -2 tablespoon olive oil (for roasting potatoes)
1 teaspoon cayenne pepper
1 teaspoon garlic powder
black pepper
1 tablespoon olive oil (for black bean mix)
1 large garlic clove, minced
2 small hot chili peppers, seeded and minced (I use habenero)
1 small yellow onion, chopped
1 medium green pepper, chopped
1 tablespoon cumin
1 teaspoon cayenne
15 ounces black beans, drained and rinsed
14 1/2 ounces diced tomatoes, drained
1 tablespoon chili powder
2 cups salsa
8 whole wheat tortillas
1/2 cup cheese
1/4 cup red onion, finely minced

Preparation

Preheat oven to 400\u00b0F Arrange diced sweet potatoes on a cookie sheet, drizzle with olive oil, and season with cayenne pepper, garlic powder, and black pepper (to taste). Roast for approximately 30-40 minutes or until tender. When potatoes are finished, reduce heat to 350\u00b0F.
While the potatoes are roasting, heat 1 tbs olive oil in a large skillet. Add garlic, chilies, yellow onion, and green pepper until it begins to soften, about 3-4 minutes. Add cumin and cayenne; cook for an additional 1-2 minutes, stirring often.
Add black beans, tomatoes, and chili powder to the skillet. Simmer over low heat until the sweet potatoes have finished, allowing the mixture to cook down a bit. Once the sweet potatoes are out of the oven, add them to the black bean mixture and allow them to cook for 5 more minutes.
Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom.
Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.
Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. Cover with foil and bake for 20 minutes until hot and bubbly. Remove foil and bake for an additional 5 minutes or until cheese is lightly browned.