MAKEOVER: Stepf's Vegetable Enchiladas (by H20-LADY)

6-inch corn tortillas (optional)
2 cups black beans, drained and rinsed
2 cups shredded sweet potatoes (only 1 needed
1/2 t olive oil
1.5 medium onion, chopped
3 cloves garlic, chopped
3 cups fresh spinach
1 T cumin (to taste)
1 T chili powder (to taste)
1 T paprika (to taste)
.5 cup shredded light Mexican cheese, divided
salt and pepper to taste

Sweet potatoes and black beans are a match made in heaven. Add salsa some cheese, and I am one happy woman.

This dish is high in fiber and full of protein, and it contains two servings of vegetables per serving.

I shred the sweet potato using my food processor. You could use a box grater. You could also cut it into a small dice and cook it with the onion and garlic until almost tender.

In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add sweet potatoes sautee for 5minutes. Add spinach and cook until wilted. Add black beans and stir to combine. Heat through 10 -15 minutes adding more cumin and or chilli powder to taste
Heat tortillas in toaster over, or over a gas flamed burner.
Place hot mixture in a bowl. 1/2 cup add some cheese with out the tortillas
If you use the tortillas add them in as a sperate addition to your meal
Place some cheese on the tortillas add the mixture and salsa
enjpy