Categories: Casserole, Main Dish, Tex-Mex, Vegetarian

Ingredients

• 1 large sweet potato , diced into 1-inch cubes
• 1 1/2 cups canned black beans
• 1 medium onion , diced
• 3/4 cup corn
• 1 (4 ounce) can green chilies
• 1 teaspoon coriander
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 2 garlic cloves
• 1 (12 ounce) can green enchilada sauce
• 5 flour tortillas

Directions

1. Cook the sweet potato until tender on the outside with a method of your choosing.

2. Saute everything except for the enchilada sauce and reduce it until it’s thick.

3. Wrap the filling into the tortillas, douse them with the enchilada sauce, and bake uncovered for 40 minutes at 350 degrees (until the tops are a little browned and slightly crispy).

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