Sweet Potato Enchiladas

Behold, a colorful vegetarian medley of awesomeness. This is a recipe takes the humble sweet potato to new heights with plenty of lime, cumin and cilantro. This couldn't be further from those marshmallow-topped Thanksgiving monstrosities. Though you'll definitely be giving some thanks to the enchiladas gods for this super healthy alternative.

Sweet Potato Enchiladas
Adapted from A Couple Cooks
Serves six

2 medium to large sweet potatoes (2 cups diced)
1 15 oz. can black beans
1/4 cup diced green chilies (canned)
1 medium onion
1/2 tablespoon cumin
1 tablespoon chili powder
Juice of 1/2 a lime
3 cups salsa (homemade tomato and/or Trader Joe's Habanero & Lime)
8 oz. Colby jack cheese, shredded
6 flour tortillas
Salt and pepper
Bunch of fresh cilantro

1. Pre-cook the sweet potatoes. Many options here, including baking (best to do the day before), boiling (peel & chop, boil 15 minutes) or microwave (pierce and test every 3 minutes). Let hot potatoes cool, then peel and chop.

2. Prepare the filling: Finely chop the onion and cilantro. Drain and rinse the black beans. If making salsa, chop and mix separate tomato, onion, cilantro, lime juice, salt.

3. Assemble the filling: In a large bowl, combine the cooked sweet potato, black beans, onion, diced green chilies, lime juice, 1/2 tablespoon cumin, and 1 tablespoon chili powder. Mix to combine, and add a bit of salt and pepper.

4. Assemble the enchiladas:
–In a large baking dish, spread 1 cup of the salsa verde.
–Fill each tortilla with a scoop of the filling, add a handful of cheese, and roll it up.
–Place the enchilada seam-side down in the baking dish.
–Repeat for the remaining tortillas.
–When all enchiladas are in the dish, top with the remaining cup of salsa and the remaining cheese.

5. Place in the oven and bake for 20 minutes, until the cheese is melted. Serve, garnished with extra chopped cilantro.

Do ahead: As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.