Black Bean Sweet Potato Enchiladas

From Vegetarian Mother’s Cookbook
Serves 8

1 tablespoon olive oil
1 small onion, diced
2 sweet potatoes, diced small
1/4 cup water
2 cups cooked black beans
2 cups chopped greens (kale, chard, etc.)
salt and pepper to taste
2 cups enchilada sauce (recipe below)
8 large whole grain flour tortillas or 10 to 12 corn tortillas
8 oz sour cream or Greek-style yogurt

Preheat oven to 375 degrees. Heat oil in a large skillet. Add onion and saute about 5 minutes or until softened. Add sweet potatoes and water, cover and cook about 10 minutes or until tender, stirring a few times. Add a little more water if necessary. Stir in beans and greens. Cover and heat through until greens are wilted, about 5 minutes. Add salt and pepper to taste.

Cover bottom of 9×13 baking dish with 1/3 cup enchilada sauce. Place tortillas on flat surface and smear some of the sour cream or yogurt across each surface.

Place a line of filling over sour cream. Repeat until all filling has been used. Roll enchilada up and place in pan, seam side down. Cover enchiladas with remaining sauce. Cover pan and bake for 30 minutes or until heated through.

Enchilada Sauce

1 small onion, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons dried oregano
2 cloves garlic, minced
3 cups tomato puree
1/2 cup water
1/2 teaspoon salt

Saute onion in olive oil in a small sauce pan for about 5 minutes. Add garlic and spices and saute one minute. Add remaining ingredients and simmer for 30 minutes. Makes 3 1/2 cups sauce.