Sweet Potato Black Bean Enchiladas

Serves 6

2 large sweet potatoes

15 oz fire roasted tomatoes

1 1/2 c or 15 oz black beans, drained and rinsed

1-2 t curry powder

1/2 t ground cumin

1 package (~5 oz) organic baby spinach or kale

6-8 organic corn or wheat tortillas

Optional: tomatillo salsa

~6 cups cooked brown rice

Enchilada sauce:  Bake 1 sweet potato in the oven or microwave.  When the potato is cool enough to handle, remove the skin, and puree in blender with the tomatoes and curry powder.  Add water by the tablespoon if needed to thin.

Enchilada stuffing:  Shred the other sweet potato and add to a large saucepan over medium high heat with the beans, greens, cumin, and 1/2 c water.  Cover and cook for 3 minutes.  Stir and add 1/2 c more water if the potatoes are sticking.  Cover and cook for another 5 minutes or until potatoes are tender.

Compilation:  Preheat oven to 350′.  Spread 1/2 c or so of the sauce in the bottom of a 9×12 baking dish.  Fill each tortilla with 1/6 or 1/8 of the stuffing, depending on the size of your tortillas and roll the tortilla closed.  Place tortilla seam side down in the baking dish and repeat with remaining tortillas.  Top with remaining sauce and add tomatillo salsa if desired.  Bake for 15-20 minutes until heated through.  Serve with brown rice and enjoy!!