Autumn Enchiladas

Pete and I made these last night for dinner and they were quite tasty. Perfect for a fall dinner.

Compliments of Taylor and Kaity Haworth

Ingredients:

Tortillas

16 oz can green enchilada sauce

1 sweet potato

1 can corn

1 can black beans

1 onion

Cilantro

1 pkg. monterey jack cheese

Directions: *Prepare your baking dish with a thin layer of the enchilada sauce. *Boil the sweet potato for 15-20 minutes or until you can stick a knife through it. Dice up the sweet potato and onion and mix in a bowl with the corn, black beans, cilantro, and half the cheese. *Fill your tortillas with the mixture and place in baking dish. *Top enchiladas with the rest of the enchilada sauce and the cheese. Bake at 400 degrees for 20-25 minutes.