This is a great way to have a nice healthy dinner full of both vegetables and fruit. You can make it as spicy as you like by ramping up the spices or adding some chipolte peppers.
1 sweet potato, peeled and cubed small
1/4 white onion, chopped
1 bunch green onions, chopped
1 jalapeno, chopped
2 c. frozen corn, defrosted
1 can black beans, drained and rinsed
1 red or orange pepper, chopped
1 can red enchilada sauce
2 c. shredded cheese of your choice
12 corn tortillas
1/2 t. cumin
1/2 t. chili powder
1/2 t. oregano
Put sweet potato on a baking sheet and sprinkle with a small amount of olive oil. Put in oven and bake at 375 for 30 minutes. Remove and cool. In a frypan put about 1 T. olive oil. Add corn, peppers and onion. Saute until the vegetables begin to brown a little. Add spices. Mix in sweet potato and take off heat.
In an 8" x8" baking dish put just enough sauce to cover the bottom. Lay 4 whole corn tortillas on top.
Top tortillas with 1/2 of the vegetable mixture and 1/3 of the cheese. Repeat layer. Put 4 more tortillas on top and pour the remaining sauce over the top. Cover with the last 1/3 of the cheese. Sprinkle on 1/2 the green onions. Bake at 325 for 30 minutes. Top with salsa.
Salsa:
remaining 1/2 of chopped green onions
1 c. chopped frozen mango(defrosted)
4 T. cilantro
chopped jalapeno
juice of 1/2 of a lime
Mix together well and let sit while enchiladas bake to meld the flavors.
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