Veggie Enchiladas

Hello all! I'm posting late tonight because I HAD to share this new recipe with you all. Its probably my favorite recipe to date. While shopping at Trader Joe's Saturday I had an awesome idea to make enchiladas. But seeing that I have limited my soy intake, makes me sick, to very minimal I knew that I would have to rely on my veggie friends to take the place. I noticed that all their enchilada sauce's had a few ingredients that I was reluctant to trying so I decided to shake the traditional flavors up and use my own red sauce. Once I got home I decided to throw in whatever looked delicious and go with it. Who says enchiladas need meat? This meal only takes about fifteen minutes to prepare besides the oven time so it's perfect for the weekdays. You must try it!

Black Bean Sweet Potato Enchiladas
(Servings 5)

• 1 Medium Size Sweet Potato or Yam, baked and mashed
• 1 Can of Black Beans, rinsed
• 2 Garlic Cloves, Minced
• 1/4 cup White and Red Onion, minced
• 5 Brown Rice Tortillas
• 1 tbsp Chipotle Powder
• 1/2 cup Carrots, grated
• 1/2 cup Zucchini, grated
• 1 cup Shredded Light Blended Cheese
• 1 Can Fire Roasted Tomatoes with Chilies, leave chunky or blend
• Salt and Pepper

Preheat oven to 350 degrees. In a large bowl mash together sweet potato and chipotle powder. Mix in grated vegetables, beans and garlic. Add onion, salt and pepper to taste. On the bottom of a oven safe dish spoon a bit of fire roasted tomatoes. Either blend your roasted tomatoes for more of a sauce of leave them chunky. I prefer chunky because it keeps things dry and crispy. Then fill each tortilla with veggie bean mixture and roll into burritos. Place each one into dish. Pour the chunky fire roasted tomatoes and on top of the tortillas. Then sprinkle shredded cheese over the top. Bake for 20- 25 minutes.

If you seriously have not tried a yummy Mexican dish in a while you got to try these. The sweet flavor of the sweet potatoes and the spicy chillies will have your taste buds singing and your tummy begging for more. Being that they are vegetable based they are soy and grease free makes them not your average vegetarian enchilada, perfect for second servings. And there will be leftovers which are soooo worth it! So go get your fiesta on :)