BBQ Sweet Potato Enchiladas ( makes 5 large enchiladas) - 1 large sweet potato chopped into cubes - 1 can of black beans, drained - 2 bell pepper, chopped - 2 cups cooked rice - 1 tsp paprika - Salt & pepper t - 5 flour tortillas - 1 cup bbq sauce - 1 cup shredded cheese - preheat oven to 350; toss your sweet potatoes in olive oil, salt and pepper and roast for 25 minutes until fork tender - In a skillet, sauté the peppers, black beans, and rice - Add in the paprika, and salt and pepper to taste - Mix in the potatoes - Pour about 1/3 cup of the sauce on the bottom of your casserole dish - Fill each tortilla with the filling, wrap and place seam side down in the baking dish - Cover with the remainder of the sauce and top with shredded cheese - Bake covered at 350 for 30 min
