Black Bean, Sweet Potato, Kale Enchiladas

Ingredients

• 1 can black beans
• 2 Large Sweet Potatoes - peeled, diced
• 1 bunch Kale - chopped
• 1 onion - diced
• 1 14.5 oz can of tomatoes with garlic
• 10 corn tortillas
• Enchilada sauce
• 8 oz. Cheddar cheese - grated
  
• Cumin to taste
  
• Chili Powder to taste

1. Preheat oven 350F. Saute the onions add spices for last minute. Mix together: beans, sweet potatoes, kale, onion and tomatoes.

2. Coat tortilla with enchilada sauce. Stuff tortilla with bean mix. Roll and put seam sides down in a 9 x 13 casserole dish. Repeat with remaining tortillas.

3. Cover with remaining enchilada sauce and cheese (lots of cheese). Bake until done (about 45min).

4. Let cool, serve with sour cream.