Black Bean & Sweet Potato Enchiladas

Preheat your oven to 400°F. Line a baking sheet with aluminum foil. Rinse and dry sweet potatoes, and chop into 1/2 inch cubes. Toss them with 1 tablespoon olive oil and salt and pepper to taste. Lay the potatoes flat on the baking sheet. Roast until tender, about 20 minutes, stirring halfway through. Remove from the oven and set aside. Reduce the oven temperature to 350°F.

While sweet potatoes are roasting, wash and dry all produce. Mince the garlic. Discard the jalapeño stem, remove its seeds, and mince. Drain and rinse the beans. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and jalepeño pepper. If you don't love spicy food, use less than the full jalapeño pepper. Stir and cook for about 30 seconds. Add the beans, diced tomatoes and their juices, and the spice pack of oregano and chili powder. Season with salt and pepper to taste. When done roasting, stir in the sweet potatoes and simmer for 5 minutes. Set aside.

Lightly oil a 9x13-inch baking dish with another tablespoon of oil. Spread a thin layer of salsa over the bottom of the dish and set aside.

Place a tortilla on a flat work surface. Spoon a portion of the sweet potato sauté in the center of the tortilla and roll it up. Place the filled tortilla in the baking dish, seam side down, and repeat with the remaining tortillas and the black bean-sweet potato sauté.

Spoon any remaining tortilla filling and salsa on top of the tortillas. Cover the dish with aluminum foil and bake in your 350°F oven for 20 minutes. Serve hot and enjoy!