This recipe was kind of a throw it all together and empty out some leftovers sort of recipe…
I had some leftover chili from another recipe, and I always have sweet potatoes in the house.
First I cubed and baked 2 sweet potatoes.
Then I fried them with a drained can of black beans, a drained can of diced tomatoes, and olive oil.
Next in a large bowl I mixed together the sweet potatoes, black beans, and half a can of enchilada sauce.
In a large casserole dish, I spread some sauce, then filled the tortillas with the sweet potato mixture. On top I poured the leftover chili.
Bake at 350 for 45 minutes.
Lastly I made a lime cilantro cashew cream: http://ohsheglows.com/2016/01/31/cilantro-lime-garlic-cashew-cream/ Topping the finished product with that and avocados.