Snuggle up with your person on a chilly winter or fall evening, and enjoy these delightful vegetarian enchiladas from a couple cooks.
2 medium to large sweet potatoes (3 cups diced)
15 oz. can black beans
8 ounces canned diced green chilies (about 1 cup)
1 medium red onion
½ tablespoon cumin
1 tablespoon chili powder
½ teaspoon garlic powder
½ teaspoon kosher salt
Fresh ground pepper
2 cups salsa verde (or homemade tomatillo salsa)
6 to 8 oz. Colby jack cheese, shredded
8 8-inch whole wheat flour tortillas (or 10 6-inch)
Fresh cilantro, to garnish
For preparation instructions and nutrition information, visit: a Couple Cooks.