Sweet potato enchiladas

Sweet Potato Enchiladas

• 3 cups cubed sweet potatoes (pre- prepped, in produce aisle)
• 1 large yellow onion, sliced
• 2 medium orange and yellow sweetbell peppers, thinly sliced
• 1 cup frozen whole kernel corn
• 4 cloves garlic, minced
• 1⁄2 tsp. dried oregano, crushed
• 1⁄2 tsp. cumin
• 1⁄2 tsp. chili powder
• Dash kosher salt
• A few grinds of black pepper
• 1-14.5 ounce can of petite-diced tomatoes
• 1 can pinto or black beans (rinsed, drained)
• (6) 8-inch whole wheat tortillas
• 1⁄2-1 cup shredded reduced-fat Monterrey Jack or Sharp Cheddar cheese
• Plain Greek yogurt (for topping)
• Salsa (of choice, for topping)
• Extra-virgin olive oil

Spread sweet potato cubes in a shallow roasting pan and toss well with 1 Tbsp. extra- virgin olive oil. Roast, uncovered, in a 425 degree oven for about 30 minutes until tender and golden brown. Stir half-way through.Meanwhile, for filling, sauté garlic and onion about 3 minutes, then add pepper strips. Saute for about 3-5 minutes more, then add corn, canned tomatoes, canned beans and all seasonings. Simmer, uncovered about 10 minutes until most juices have evaporated.

Fill each tortilla with 1⁄2 cup filling, 1/3 cup roasted sweet potatoes, and 1 Tbsp cheese. Roll-up. Place in a rectangular baking pan (coated with non-stick olive oil spray), and bake in a 350 degree oven for 15-20 minutes. Serve with a dollop of plain Greek yogurt and salsa.