Black Bean and Sweet Potato Enchiladas

Ingredients:

• 1 sweet potato
• 12 oz. can of black beans
• half of a white/yellow onion, finely chopped
• 1 clove garlic, minced
• 12 oz. can of enchilada sauce
• 6 whole wheat tortillas
• salt, coriander, cumin, and other Mexican spices
• sharp white cheddar, grated

Instructions:

• Preheat the oven to 350 and cook the onion and garlic in a little olive oil on medium-low heat for a few minutes until softened.
• Pour in the black beans and add spices to your liking, probably about a teaspoon each of ground coriander, ground cumin, and ground chipotle pepper.  Let this mixture cook.  Mix in half of the cheese.
• Meanwhile, microwave the sweet potato for 5 minutes, or until soft to the touch.  Peel and chop into small cubes and mix into bean mixture.  Add salt to taste.
• Dip the tortillas in the enchilada sauce, stuff with the bean mixture, and roll and place in pan.  Cover the enchiladas with the rest of the sauce and sprinkle cheese on top.  Bake at 350 degrees for about 25 minutes or until cheese on top is melted.