Veg. Enchiladas

Veg Enchiladas

Filling 1:

* Sweet potato puree (either homemade or Simply Potatoes brand)
* Can of black beans, drained

Filling 2:
* Veg refried beans
* Shredded mexican style cheese
* Diced veggies (bell pepper, onion, mushrooms, zucchini, etc.)

* 6 in. tortillas
* Peach-mango salsa
* Shredded mexican style cheese

Preheat oven to 350 and grease a glass baking dish.

Layer filling 1 or 2 in small tortillas (Whole Foods traditional 6 in. tortillas taste great without a lot of weird ingredients), then roll and place in the baking dish. If they won’t stay rolled up, a smidge of refried beans on the tortilla “flaps” will help “seal” the enchiladas.

Top with salsa and a generous amount of cheese. Bake for 35-40 min. or until hot all the way through; check towards the end of cooking time so that the edges don’t burn. Serve topped with sour cream and fresh cilantro.

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