I, accidentally, made the bites of sweet potatoes a little bit on the crunchy side - and LOVED it! It adds a little kick to it, I think. :)
Black Bean and Sweet Potato Enchiladas
1 can red enchilada sauce
1 tsp ground cumin
1 tsp pumpkin pie spice
15oz can black beans, rinsed and drained
2 sweet potatoes, steamed and diced small (I steamed mine in the microwave)
1 C chopped red onion
Shredded Mexican cheese blend
Fresh corn tortillas (I like Food City)
Combine sweet potato, pumpkin pie spice, and ground cumin.
To assemble, dip a tortilla into enchilada sauce mixture in pie plate. Place black beans, sweet potatoes, Mexican cheese, and onion across the center. Roll tightly and place in baking dish, repeat and top with enchilada sauce. Cover loosely with foil.
Bake enchiladas at 350 for 45 minutes, top with Mexican cheese during the last 10 minutes.
Garnish with shreaded green leafy lettuce and fresh tomatoes.