Black Bean and Sweet Potato Enchiladas: A Vegetarians Dream Mexican Dish

Directions

Step 1

Pre heat oven to 350F

Step 2

Prepare a 9 x 12 inch casserole dish with non-stick spray

Step 3

Heat olive oil in a medium skillet on medium high. Add the 2 cans of refried black beans and all of the seasoning. Add more salt or pepper if needed.

Step 4

Add the jar of salsa and stir until combined. Turn down heat and let simmer on low.

Step 5

Meanwhile, prepare the tortillas. If you are using corn, heat them up in the microwave on a plate covered with a 2 damp paper towels by wetting them then rigging out all of the water. This will make the more pliable to roll.

Step 6

Working on a plate or board, place one tortilla down and spoon about 1/2 of black beans onto it spreading it out a little on one half but still keeping it in a nice long pile.

Step 7

Add a sprinkle of the shredded cheddar cheese. Start rolling up the tortilla and place in you dish at one end and repeat until all 8 are fitting snug.

Step 8

Sprinkle the reserved cheese on top. Pour over 1 cup of the mole sauce.

Step 9

Bake for 20 minutes. Sprinkle over the queso fresco cheese and any other garnish you wish.

Step 10

Enjoy!