Sweet Potato Black Bean Enchiladas

By cmschnettler

Ingredients

• 5-6 large flour tortillas
• 2 large sweet potatoes, peeled
• 1/4 c. soy sauce2/3 c. apple cider vinegar, divided
• 2 leeks, thinly sliced
• 4 cloves garlic, chopped (1 tsp Penzeys minced garlic)
• 1 tsp cumin
• 1 dried hot chili pepper (Sanaam, Arbol, Tien Tien)
• 1 can black beans
• 3 c. grated cheddar cheese, divided
• Vegetable oil
• 1-2 c. salsa
• 1/2-1 c. sour cream (optional)
• 2 Tbs chopped cilantro

Preparation

Step 1

Preheat oven to 375 degrees.
Cut sweet potatoes into bite-size pieces. Put potatoes, soy sauce & 1/3 c. vinegar into large pot; boil until potatoes are very soft & liquid is mostly absorbed, about 30 minutes.
In the meantime, saute' leeks & fresh garlic (if using) over medium heat with cumin. Add rest of vinegar, chili pepper & black beans. Cover pan.
Mash potatoes when done, leaving some lumps. Fold beans & 1 c. cheese into potatoes. Fill tortillas with about a handful of filling, roll & pack tightly into lightly greased 9 x 13. Top with remaining cheese & bake for 25 min. or until cheese starts to bubble. Then broil for about 5 min. until cheese is golden brown. Serve with salsa, sour cream & cilantro.