Sweet Potato & Black Bean Enchiladas

This is a great dish for a night away from meat and it helps you get a lot of your daily vegetables. I promise your dinner guest won't notice the meat is gone!

Ingredients

2 tablespoons of olive oil
1 onion (or half of a large onion) chopped
2 bell peppers, one green and one red, seeded and chopped
2 jalapeno peppers, seeded and diced
1 large sweet potato, peeled and finely chopped
2 tablespoons minced garlic (about 3 cloves)
1 can of diced tomatoes (14.5 ounces)
2 cans of chicken broth (14 ounces each)
2 cans of black beans (15 ounces each, rinsed and drained well)
Whole wheat tortillas
Mexican shredded cheese to top
Sour cream to top
The Spices
2-3 tablespoons chili powder
1-2 tsp. kosher salt
A few grinds of fresh black pepper
1-2 tsp ground cumin
A few shakes of red pepper flakes
1-2 tbsp of dried basil
1/4-1/2 of dried marjoram
1 bay leaf

In a dutch oven, heat the olive oil on medium heat. Add chopped onion to oil and cook for 10-15 minutes until soft and translucent. Add bell peppers, jalapenos, and sweet potatoes and cook for another 5 minutes. Stir in garlic and cook for a minute, next add all spices and stir to coat the mixture. Then add tomatoes and broth. Let this cook at a simmer for about 25 minutes. Add the black beans and stir.

Once the chili is together use a slotted spoon to spoon out a generous amount of chili into the center of the tortilla and roll into an enchilada. Place in a 9 x 13 pan and continue until pan is filled. Top with a little of the chili "juice" and desired amount of cheese...the whole bag if you're me. Bake covered at 350 for about 20 minutes. Uncover and bake for an additional 10 minutes, until the cheese is bubbly. Serve with a dollop of sour cream on top ( a must).

This idea originally formed from a Cooking light chili recipe, into enchiladas. Despite all the chopping and time they're fairly easy to make! Next time I make them I'll post pictures.