Black bean sweet potato enchiladas

• 2 sweet potatoes diced small skins on
• 1/2 Onion diced small
• 1 Red bell pepper diced small
• 1 zucchini diced small
• Salt
• Pepper
• 1/2 cup Salsa
• 1 can Black beans drained and rinsed
• 2tsp smoked paprika
• 2 tsp cumin
• 1 tsp salt
• 2 tsp garlic powder
• 1 package corn tortillas
• 1 large can Hatch green chili sauce (I made some a few weeks ago had it I the freezer)
  Available on the international food isle of the grocery store.

Pre heat oven 350

Place veggies on a baking tray lined with parchment , sprinkle with salt and a little pepper and bake in a 350 degree oven for 20 minutes or until fork tender.

Once done

Place all veggies into a mixing bowl, add black beans,salsa, paprika, salt,cumin,garlic powder and mix to combine.

I used a 14.5×11 baking dish sprayed with pam

**important* Warm corn tortillas up so they won’t fall apart when rolling

Add a little hatch sauce to the bottom of you baking dish then start to assembly your enchiladas.
1 1/2 to 2 tablespoons of filling per tortilla. When your pan is full pour hatch green chili sauce over the top and bake for approximately 30 minutes.

Suggestions

Top with tortilla chips, pic de Gallo