Black and Gold Enchiladas

Ingredients

• 1 1/2 cups cubed sweet potatoes
• 1 (15 ounce) can black beans
• 1 medium onion, chopped
• 3 garlic cloves, sliced
• 1 tablespoon oil
• 6-8 corn tortillas
• 1/2 cup shredded cheddar cheese or monterey jack pepper cheese
• 2 cups enchilada sauce

Directions

1. 1

   Bring a pot of salted water to a boil. Add cubed sweet potatoes and cook until just fork tender. Drain and reserve.

2. 2

   Drain beans if necessary.

3. 3

   Saute onions in fat of your choice. When they are tender add the garlic and cook for a couple minutes. Combine onions, potatoes and beans. Season with salt if necessary. Moisten with a spoonful or so of enchilada sauce if desired.

4. 4

   Heat tortillas in a griddle or oven until they are all soft.

5. 5

   Moisten the bottom of the pan with sauce. Construct the enchiladas by sprinkling a little bit of cheese in each tortilla, spoon 2-4 tablespoons of filling and roll tortilla up and place in pan. Repeat until the pan is full.

6. 6

   Spoon as much sauce as you want over the top. We used approximately 3/4 cup of sauce. Make sure that most of the tortilla is moistened with sauce. Sprinkle top as much cheese as you want.

7. 7

   Bake at 350 until cheese is melted and everything is hot.