sweet potato black bean enchiladas

2 large sweet potatoes, cubed
1 tbsp olive oil
1 tbsp honey
1 can Rotel tomatoes
2 cans black beans, rinsed and drained
1 (28 oz) can tomato sauce, divided
2 tbsp taco seasoning
10 burrito-sized tortillas
8 oz. mild cheddar, shredded

Preheat oven to 400.

Combine sweet potatoes, olive oil, and honey. Spread on rimmed baking sheet. Bake 20-25 minutes or until softened.

In a skillet, combine tomatoes, black beans, 2 cups tomato sauce, taco seasoning, and sweet potatoes. Heat until cooked through.

Lower oven temperature to 350.

Spray cooking spray in a baking dish. Heat tortillas in the microwave to soften. Pour a little of the remaining tomato sauce in the bottom of the dish. Roll filling inside tortillas and place in the baking dish. Repeat with all of the shells. Top with remaining tomato sauce and cheese.

Bake until cheese is melted and bubbly.


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