Monday, November 8, 2010

Black bean and sweet potato enchiladas

I used whole-wheat tortillas and felt very virtuous.

2 cups black beans, cooked
5-6 small sweet potatoes, roasted, then skinned and mashed
Pepper jack cheese

That's all you need. Mix the beans and sweet potato mash with a little salsa. Smear some mixture inside each tortilla and wrap. Put some more salsa in the bottom of a big casserole dish and line up the enchiladas. Cover with more salsa and shredded pepper jack cheese (or leave that off, for a vegan version). Bake at 400 for about 15 minutes.