Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas

Grapeseed oil
2-3 teaspoons dried minced onion
4 teaspoons dried minced garlic
2 cans (15 oz. each) black beans
2 cans (15 oz. each) sweet potato puree
1 cup water
2 tablespoons cumin
2 tablespoons taco seasoning (or chili powder for a bit more spice)
Chopped cilantro
Shredded cheese
10 whole wheat tortillas

1. Put dried minced onion and dried minced garlic in a small amount of water until "puffy". (Or you can skip this step and use a fresh onion, diced, and 3-4 cloves of fresh garlic, minced.)
2. Heat oil in a skillet over medium/high heat.
3. Cook onion and garlic until fragrant.
4. Add black beans, water, cumin, and taco seasoning to skillet.
5. Cook, stirring often, until most of the water has evaporated and the spices have made a paste/sauce.
6. Put some bean mixture and sweet potato puree in each tortilla. Add a pinch of chopped cilantro and a pinch of shredded cheese.
7. Roll each enchilada and line them up in a slightly oiled baking pan/casserole dish.
8. Top the rolled enchiladas with shredded cheese and chopped cilantro (and any left over sweet potato puree or bean mixture you may have).
9. Bake in a 350 degree oven (preheated) until enchiladas are heated through and cheese is melted. Tortillas may be a bit brown and crispy.
10. Top with sour cream and guacamole, if desired. (I make a simple guacamole with mashed avocados, salt, garlic powder, lemon juice, and lime juice.)

Yummy and inflammation free!!!