Sweet Potato and Black Bean Enchiladas

Today I was very inspired to cook a unique meal. Since we had so many sweet potatoes from our CSA, I wanted to use them up. I decided to make a twist on our favorite Mexican food.

Sweet potato and black bean enchiladas

- 4 sweet potatoes, cut into even-sized chunks and boiled until soft
- 1 can black beans, rinsed and drained
- 1 tsp each cinnamon, cayenne pepper, and cumin
- 1/2 cup shredded cheese- I used salsa jack that I shredded myself for something different
- whole wheat tortillas

After I boiled the potatoes, I smashed them using my hand masher. This left them slightly chunky, but you could also whip them for a smoother base. Then I added all the seasonings to the sweet potatoes. After that, I stirred in the black beans. Then I spooned the mixture into the tortillas, rolled them up, and placed them in a baking dish. Then I covered them with the shredded cheese.

These look huge, but they were small tortillas, so not as big as they look.

Covered with cholula hot sauce!

These were so tasty and we have a ton of the filling leftover. I cannot wait to have the leftovers in the coming days. Even John liked these but he was skeptical at first. The sweet and savory components really compliment each other. It is a bit like chocolate with salt or with cayenne pepper. It is both sweet and savory and bursts with flavor in your mouth. A definite winner and a great Fall meal!