Sweet Potato + Black Bean Enchiladas | Eat to Thrive

Ingredients

• 2 pounds sweet potatoes, peeled and diced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can tomato sauce
• 1 (8 ounce) package cream cheese, softened
• 1 (10.5 ounce) can condensed enchilada sauce
• 2 cups shredded cheddar cheese
• 6-8 large flour tortillas