Black Bean and Sweet Potato Enchiladas

Here is a recipe from one of my favorite cookbooks. I usually alter recipes, using them only as a place to start. This one was perfect as written...I did add cheese.

Black Bean and Sweet Potato Enchiladas

2 teaspoons oil

1 small onion

2 sweet potatoes diced, about 2 1/2 cups

2 cups cooked black beans

2 cups chopped greens (spinach, kale, etc)

sea salt and black pepper

8 large whole grain tortillas

sour cream or Greek yogurt (my choice)

shredded cheese

enchilada sauce (I uses a 28 ounce can but there is a recipe in the book)

Preheat oven to 375. Heat oil in large skillet. Saute onions 5 - 10 minutes or until soft. Add sweet potatoes.Cover and cook about 10 minutes until tender. Stir in beans and greens. Cover and heat until wilted. Add a little water, if needed, to prevent scorching. Season with sea salt and pepper.

Cover bottom of 9 x 13 baking dish with 1/3 enchilada sauce. Place tortilla on flat surface. Spoon yogurt or sour cream in a line across tortilla. Spoon filling across the top of yogurt/cream. Roll enchilada and place in pan, seem side down.Repeat until all are used. Pour remaining sauce over the top. Top with grated cheese. Cover pan and bake 20 minutes.