Black Bean & Sweet Potato Enchiladas

It's Meal Monday again.  This week's recipe is a staple in our house these days.  We eat these enchiladas at least twice a month.  I almost always double the recipe and freeze one pan for a rainy day.  It's a great option for making before baby arrives or to take to new parents in need of a hearty meal.   I got the recipe from a friend so I'm unsure of the source.  The sauce recipe is from Emeril.

Recipe

4 cups sweet potatoes, peeled and diced
Cook these however you like.  Saute, boil, steam, whatever.  I usually boil them.  Takes about 10 minutes. 

1 onion, chopped
Sauté in large frying pan in 1 Tbsp oil until translucent.   
Add sweet potatoes 

2 cups cooked black beans
1 ¼ tsp cumin
1 tsp cinnamon
¼ tsp cayenne pepper
¾ tsp salt
Add and cook until heated through.

6 multigrain wraps
Divide sweet potato/bean mixture among the wraps.
Place in a lightly greased 9x13-inch baking pan.
Spread some sauce on top and sprinkle with some grated cheese 
Cook @ 375 for 20-25 minutes.  Garnish with cilantro

Notes

• You can make these earlier in the day or the day before.  Just wait to add the sauce and grated cheese until just before baking.  This keeps the tortillas from getting soggy.
• If you want to freeze a pan, same rule applies. Wait to add the sauce and cheese until you are ready to bake.  To freeze, cover the pan tightly with foil.  If you think you won't be eating them for a while (longer than a month), put a layer of saran wrap on before adding the foil. No need to defrost.  Just pull it out of the freezer when you are ready to bake.
• I like to add fresh avocado and lime wedges. 
• I think these enchiladas are best with red sauce.  I make the recipe below.  It's enough for 4 pans of enchiladas.  Though I'm known for being pretty scarce with my sauce.  If you like a lot of sauce, it's probably good for 2 pans.  

Enchilada Sauce

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.
Cook for 1 minute.

Add chili powder and cook for 30 seconds.

Add stock, tomato paste, oregano, and cumin. Stir to combine.
Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out. Adjust the seasonings.