Cup of Yum
1. Preheat oven to 350°F

Sweet Potato Black Bean Filling:

1. Add oil and onions to a large skillet over medium heat. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
2. Add peeled and cubed sweet potatoes and cook for 2 minutes. Cover the skillet with a lid and continue cooking for 8-10 minutes, or until the potatoes are fork tender.
3. Whisk together salt, pepper, cumin, paprika, cayenne pepper, and cinnamon in a small bowl.
4. Once the potatoes are soft, turn off the heat and stir in the seasoning mix, drained black beans, and chopped kale.
5. In a separate large skillet over medium-low heat add a few teaspoons of coconut oil. Place 2-3 tortillas in a single layer and cook for about 1 minute per side, or until they are soft and pliable. Place on a paper towel-lined plate to let any excess oil drain off.

Enchilada Assembly:

1. Fill each tortilla with equal amounts of the sweet potato and black bean mixture along with 2 tablespoons of shredded cheese.
2. Place the filled tortillas seam-side down in a large baking dish that has been sprayed with non-stick cooking spray.
3. Pour the entire jar of salsa over the enchiladas, making sure to spread it over the edges of the tortillas.
4. Top the enchiladas with the remaining cup of shredded cheese.
5. Cover the dish with a piece of aluminum foil and baked, covered, in the preheated oven for 25 minutes. Remove the foil and cook for an additional 5 minutes.
6. Serve enchiladas with cilantro, tomatoes, and diced avocados. Enjoy!