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.

Advertisements

Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s