Joyce’s Sweet Potato Black Bean Enchiladas by Joyce Doerr

1 Large sweet potato (diced)
1 jar salsa (16oz)
1 can black beans
Corn tortillas
Monterey pepper jack cheese
Monterey jack cheese

Put a couple Tbs. oil in pan. (Preferably olive oil) Add diced sweet potato and cook, stirring on occasion, until they start to become tender. Add salsa and let cook until warmed and potatoes soft. Add black beans stir and remove from heat. Gently warm corn tortillas. (Prevents them from splitting when rolled) Add a spoon or so of mixture to tortilla and desired amount of cheese, then roll the tortilla. Enchiladas should fill a 9x13 pan. Take remaining filling and spoon over top of enchiladas. Top with cheese. Bake at 350 for about 20 minutes.

I usually make a double batch and freeze some. They freeze well!

This recipe is very flexible. Butternut squash can be substituted for sweet potato. Also, cheddar cheese tastes great with pepper jack. And a variety of tortillas work well. (Spinach, whole wheat, etc.) Don’t be afraid to be creative!