Sweet Potato Black Bean and Spinach Enchiladas | Recipe Cart

Ingredients

• 1 large sweet potato, peeled and diced (approx. 2 cups)
• 1 tablespoon high heat oil (I like this avocado oil)
• 1 (15 ounce) can black beans, drained and rinsed
• 5 ounces fresh spinach, chopped
• 1/2 cup corn kernels (fresh or frozen and defrosted)
• 1 red bell pepper, cored and finely chopped
• 1 jalapeno, cored and finely chopped
• 6 green onions, thinly sliced
• 1/2 cup cilantro leaves, chopped
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• juice of 2 limes
• 10 tortillas, corn (for GF option) or whole wheat
• 24 ounces salsa or enchilada sauce
• 1 cup shredded cheddar/monterey jack cheese (or vegan cheese)
• avocado and/or cilantro for topping (optional)