sweet potato + black bean enchilada's

we have been trying to eat out less over here, so for the past few nights

i've actually made dinner and it doesn't involve a box with the words

mac + cheese on it. i think i've said it before i'm really not a cook and i really

don't enjoy it, but i am beginning to think that the more i do it i just might

actually like it. i made up this recipe a couple of years ago when we had some

friends that are vegetarian over for dinner. it turns out to be one of the

mister's favorite dishes, so i made the other night for dinner.

here's what i did...

sweet potato + black bean enchilada's

1. quarter and steam about 4-5 sweet potatoes until soft. cool, remove skin and mash.

2. drain and rinse 1 can of black beans

3. heat 8-10 corn tortillas, each separately in skillet with canola oil for approx 30 seconds just to soften them. place between paper towels to absorb excess oil.

4. fill each tortilla with a spoonful of sweet potato + a spoonful of black beans, roll and place into baking dish.

5. pour a bottle of enchilada sauce ( **trader joes makes a really good red enchilada sauce) over enchiladas and top with cheese.

6. bake on 350* for approx. 30 minutes or until cheese is melted and a little crunchy around the edge.

7. let stand for 5-10 minutes and enjoy.

** i know some of you real chefs out there would never use anything out of a bottle, but i have two kiddo's and making everything from scratch just isn't happening around here.