Vegetarian Enchilada | Stuff by Tammy

Ingredients

• 1 large boiled/roasted sweet potato 1/4'' dice (about 4 cups once chopped)
• 1 large roasted/BBQ zucchini 1/4'' dice (about 4 cups once chopped)
• 1 fire roasted pepper
• 1/2 of a small red onion
• 3 tsp. extra virgin olive oil, divided
• 2 cups black beans, rinsed and drained
• 5 oz. soft goat cheese
• 10ish corn tortillas (the amount will depend on how full you stuff them)
• 1 batch of Enchilada sauce