Sweet potato and black bean enchiladas

•  1 tablespoon olive oil
•  2 medium sweet potatoes, peeled and chopped
•  1 teaspoon salt
•  1 large red bell pepper
•  2 cloves garlic, minced
•  1/2 teaspoon onion powder
•  1 teaspoon cumin
•  1 teaspoon oregano
•  1 can of black beans, don't drain it
•  1/2 teaspoon pepper
•  1/2 teaspoon salt
•  2 cups spinach, chopped
•  1/4 cup cilantro, chopped (optional)
•  1 recipe for homemade red enchilada sauce*
•  10 flour tortillas
•  2-3 cups shredded mozzarella**
•  chopped cilantro, to garnish
•  chopped white onions, to garnish

1.  In a wide skillet, heat olive oil over medium heat. 
2. Peel the sweet potatoes and chop them into 1/2 inch cubes. Try to make them somewhat uniform so that they cook evenly. 
3. When the oil shimmers, add the sweet potatoes to the pan and cook for about 10 minutes, stirring occasionally. Season with 1 teaspoon salt.
4.  Add the chopped bell pepper and garlic.
5. Add the onion powder, cumin, and oregano.
6. Saute for another 8-10 minutes, until the sweet potatoes and bell peppers are tender. 
7. Add 1 can of black beans, undrained.
8. Season with 1/2 teaspoon pepper and 1/2 teaspoon salt.
9. Add chopped spinach. You don't have to chop it if you don't want to, I just don't like big gloops of spinach in my enchiladas.
10. Add 1/4 cup cilantro. Of course the cilantro is optional for all you haters out there. 
11. Add about 3 tablespoons of the enchilada sauce. You don't have to measure it, just eyeball it. We want to keep the filling nice and moist and get some more flavor in there. 
12. Preheat your oven to 375 degrees F. Grease a 9x13 inch pan with nonstick spray.
13. Add a few tablespoons of filling down the center of 1 tortilla. Top with 1-2 tablespoons shredded cheese. Roll it up tightly and place it snugly on the edge of the pan. 
14. Continue with the rest of the tortillas. I misjudged and put 8 enchiladas in a 11x8 inch pan, so your arrangement might not look as tight as the photos. I used 10 tortillas total, (8 in 1 smaller pan). If you use a 9x13 they will fit just fine. 
15. Top the enchiladas with the enchilada sauce. Move the tortillas around a little bit so the sauce gets in between the enchiladas. I like to leave the edges of the enchiladas sauce-free so that they get a little crispy in the oven. I'm sure that's not authentic at all, but neither are sweet potatoes and black beans in enchiladas, so I'm rolling with it. 
16. Top the enchiladas with remaining cheese. How much you put on is really up to you! 
17. Bake the enchiladas at 375 for about 20-30 minutes. Take them out when the cheese is melted and the sauce looks a little bubbly. The edges of the tortillas will crisp up if you leave them in closer to 30 minutes. Keep an eye on it and take it out when it looks good to you!
18. Let the enchiladas cool down for about 5 minutes, then sprinkle a copious amount of cilantro (copious! Copious I say!) and white onions down the middle. Don't skip this step unless you are a true cilantro hater! That fresh garnish really does make a huge difference. 
19. I would serve this with Tejano beans, or maybe this Spanish Cauliflower Rice if you are trying to low-carb it.