Black Bean and Sweet Potato Enchiladas

These enchiladas are also gluten free.

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 teaspoons minced garlic
2 Tablespoons fresh lime juice
2 cups cooked cubed sweet potatoes
1/3 cup crumbled goat cheese
1/2 cup roasted chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 - 1/2 teaspoon cayenne pepper
1 diced fresh jalapeno
1 Fresco pepper, diced
1/8 cup chopped fresh cilantro leaves
Salt and Pepper to taste
1 16-ounce jar salsa verde
10 - 12 corn tortillas
1 cup shredded Mexican cheese mix or Monterey Jack cheese
Sliced avocado for garnish (optional)

Instructions

Preheat oven to 350 degrees.
Lightly cover bottom of baking dish with salsa verde. Mix together black beans, minced garlic, fresh lime juice, sweet potatoes, goat cheese, green chilies, cumin, chili powder, cayenne pepper, diced jalapeno and fresco pepper and cilantro leaves. Add salt and pepper to taste.
Warm tortillas in skillet or microwave to prevent breaking while filling.
Divide filling among tortillas, wrap and place in baking dish.
Top with remaining salsa verde and shredded cheese.
Bake for 20 - 25 minutes until bubbly.
Top with sliced avocado.