Black Bean and Sweet Potato Enchilada Bake
1 large can black beans - drained 1 jalapeño pepper - diced 1/4 red onion - diced 1 clove garlic - grated Epazote Mexican Spice - or other mexican spices Salt & Pepper to taste Water or Chicken Stock - enough to cover beans Saute pepper, onion, garlic, till soft, add beans and water/stock, cook till beans are soft, 10 to 20 minutes, turn off heat and smash beans. Sweet potato 2 med/large sweet potatoes cumin - 1/4 to 1/2 tsp more if you like the spice honey - 1 to 2 tablespoons Boil sweet potatoes till done, do not peel, just throw in water and cook. once potatoes are done, cool to peel, smash and add cumin and honey to taste. Large flour tortilla - 6 to 98 enchilada sauce shredded cheese - Mexican Mix In a large pie pan pour enough enchilada sauce to just to cover the bottom of pan to keep tortillas from sticking. Layer tortilla, black beans, sweet potato, 3 to 4 layers, ending with tortilla. Pour remainder of sauce on top and sprinkle cheese . Cook 375 for
