Sweet Potato Enchiladas

• 1 can seasoned black beans
• 1 can tomatoes and chilies
• 1 onion
• 3 cloves garlic
• 3 sweet potatoes
• cinnamon, chili powder, cumin, lime pepper, red pepper flakes
• tortillas
• butter spray
• mole paste
• canned tomato sauce
• vegetable broth
• pepper jack cheese

Drain beans and tomatoes, then pour into a mixing bowl. Dice onion and garlic, then caramelize in 1 T oil over low heat. Add to beans and tomatoes.

Pierce sweet potatoes several times with a fork. Microwave on high for 5 minutes on each side. Slice sweet potatoes in half scrape the flesh into the mixing bowl. Add spices to taste. Mix filling together.

Warm tortillas in the microwave. For each enchilada, spray both sides of a tortilla with butter spray then put a spoonful of filling on the tortilla and wrap into an enchilada shape. Place in a greased dish.

For the sauce, mix about equal portions mole base, tomato sauce, and vegetable broth. Spread topping over enchiladas. Top with pepper jack cheese.

Bake for 30 minutes at 350°F.