Southwest Sweet Potato Enchiladas

SOOOO GOOD!

From: The Everything Vegan Cookbook
Serves 4
2 medium sweet potatoes, baked and diced
1/2 onion, minced
15 oz can of black beans, drained
2 tsp lime juice
2 tbsp sliced green chilies (optional)
2 tsp chili powder
1 tsp cumin
15 oz can green chili enchilada sauce
1/2 cup water
8-12 (depending on the size) tortillas, warmed

Preheat oven to 350. In a large bowl, combine the sweet potatoes, onion, garlic, beans, lime juice, chilies, chili powder and cumin until well mixed. In a separate bowl, combine the enchilada sauce and water. Add 1/4 cup of this mixture to the beans and potatoes and combine well. Spread about 1/3 cup sauce int he bottom of a casserole or baking dish. Place about 1/3 cup bean and potato mixture in each tortilla and wrap, then place in the casserole dish. Repeat until filling is used. Spread a generous layer of the remaining enchilada sauce over the top of the rolled tortillas, being sure to coat all the edges and corners well. You may have a little sauce left over. Bake 25-30 minutes. If enchiladas dry out while baking, top with more sauce.

*For burritos, omit the enchilada sauce and wrap the mixture in flour tortillas along with the usual taco fixings.