Black Bean Enchilada (Vegetarian)

Heat oil in a skillet. Add onion and cook until soft. Add shredded sweet potato, salt, garlic and onion powder. Stir and sauté for about 5 minutes. Remove from heat.

Preheat oven to 350ºF.

Assemble the enchiladas. Place an individual tortilla on a plate. Spread 1 tablespoon enchilada sauce in the center of the tortilla. Then add a line with 2 tablespoons sweet potato, 2 tablespoons beans, a handful of cheese and sprinkle with fresh scallions. Roll the tortilla tight.

Cover the bottom of the casserole or pyrex dish with enchilada sauce. Place rolled enchiladas tightly next to each other. Pour remaining enchilada sauce over the rolled enchiladas. Sprinkle with cheese and bake for 20 minutes.

Remove from oven. Garnish with fresh cilantro and scallion, and more beans if you wish. Serve with fresh lime slices and avocado.