Black Bean and Sweet Potato Enchiladas

Let me just start by saying that this isn't an authentic recipe; let's face it, I'm not Hispanic! I actually based this recipe off of one from the Vegan Planet cookbook; it is no longer a vegan recipe, but it is still vegetarian! Adjust the spice level to your liking--as for me, I like my mouth on fire so I use quite a bit of jalapeno.

Ingredients:

• 4 medium flour tortillas (I used whole wheat ones)
• 2 medium sweet potatoes, peeled and cubed
• 1 cup of black beans, drained and rinsed
• 1 bell pepper, chopped
• 1/2 of a medium red onion, chopped fine
  
• 1 to 2 garlic cloves, minced
• minced jalapeno, to taste (I use the jarred slices and chop them really fine, maybe 10 rings or so)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp chili powder
• 1/2 tsp dried oregano
  
• 8 to 10 ounces enchilada sauce
• 2 tbsp vegetable oil, divided
• 1/2 cup shredded cheddar cheese (add more to taste)
• salt and pepper to taste
  

Line a baking sheet with foil and preheat the oven to 375 degrees. Coat the sweet potato cubes with 1 tablespoon of the oil and spread onto the baking sheet. Sprinkle with salt and pepper and bake for 12 to 15 minutes until cooked completely and lightly browned.
Meanwhile, add the other tablespoon of oil to a skillet or saucepan and heat over medium high heat. When the pan is hot, add the onion and bell pepper and cook until softened, about 7 minutes. Then add the garlic, jalapeno, and spices, stirring so the garlic doesn't burn. After about a minute, add the black beans to warm them through, then add your cooked sweet potato cubes. Once everything is warmed, you can remove the pan from the heat and begin assembling. Using, an 8x8 baking dish (or a slightly bigger one if possible), add enough enchilada sauce to generously coat the bottom of the dish. Divide the black bean-sweet potato mixture between the four tortillas, rolling them up as best you can and placing them seam-side down into the dish (they don't have to look perfect!). Then cover the tortilla rolls with the remaining enchilada sauce, and cover the dish with foil; bake in a 375 degree oven for 25 minutes. Remove the pan from the oven and carefully take the foil off. Sprinkle your cheese all around and put back into the oven another 5 minutes until the cheese is melted and wonderful. If you want to get fancy, you can serve the enchiladas with some sour cream, chopped fresh cilantro, and tortilla chips, of course!
Enjoy!