Sweet Potato and Black Bean Enchiladas

Instructions

1. 01

   Preheat the oven to 425ºF.

2. 02

   Heat the oil in large skillet over medium heat. Add the onion, garlic, brown sugar, cumin and chipotle pepper plus adobo sauce. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.

3. 03

   Add the beans, sweet potatoes and 2 cups of water; bring to a boil. Cover the pan and reduce the heat to low. Simmer until the potatoes are tender and the liquid is absorbed, about 10 minutes.

4. 04

   Pour one can of enchilada sauce in the bottom of a 9x13-inch baking dish. Place one of the tortillas in the enchilada sauce. Fill with 1/8 of the sweet potato mixture, roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.

5. 05

   Pour the remaining can of enchilada sauce over the top, then sprinkle on the cheese.

6. 06

   Bake the enchiladas until they are heated through, about 10-15 minutes. Let the enchiladas stand for 10 minutes before serving.