Black Bean & Sweet Potato Enchiladas
This is a quick and easy dinner to put together. Boil two sweet potatoes till soft, open a can of black beans, drain and rinse. Peel sweet potatoes and smash with adding just a a bit of honey, about a teaspoon, a teaspoon of cumin, salt & pepper to taste. In a small pan heat black beans with a roasted poblano chili (I used Wegmans frozen fire roasted poblano chilies), more cumin, and hot sauce, the amount of hot sauce depends on how much heat you like. Once the black beans are heated smash and add to sweet potatoes. Now it's time to build your enchilada, and this really depends on how thick or thin you like yours to be, I add a heaping serving spoon and spread out, sprinkle about 1/4 cup of your favorite cheese, too much cheese here is not a good thing. Top with your favorite salsa, just a bit more cheese and bake at 350 for 30 minutes. Serve with a little avocado salad, sour cream and an ice cold beer...delish.
Until next time