Sweet Potato Enchiladas



2 to 3 lbs.    sweet potatoes, pick a variety of colors,           cubed into 1/2 inch pieces
1 -14 oz.      can black beans, rinsed
1 cup           fresh corn, removed from stalk or canned, drained
1 24 oz jar    chile verde, or fresh may be easily made:
                     6 or 7 large tomatillos, 1 large pasilla   pepper, 1 onion, 4 gloves of garlic, one green bell pepper everything cut up and covered with water and simmered for an hour gradually adding

water to cover. salt to taste

1 or 2 large  tomatoes, sliced

2 cups         shredded jack cheese

2 cups         shredded cheddar cheese

enough corn tortillas quartered to use in      between each layer, (three)
approx one and half dozen

1 tsp.           chili powder

1 tsp.           cumin

1 tsp.           garlic powder

salt & pepper

olive oil


Place cut up sweet potatoes in mixing bowl and coat with spices and olive oil.  Place the mixture on a greased cookie sheet and bake for approx. 30 minutes or until tender.


In a 13 x 9″ glass, greased,  baking pan  start your layers of first corn tortillas without spaces showing,  then 1/3 of each  the potatoes, black beans, corn, and tomatoes, cheeses,  Then start again repeating this process two more times, then cover with the chili verde sauce, then cover with foil and bake at 350 degrees for about 60 to 70 minutes.


Note: The sauce should be distributed so that there is some on the bottom to keep the tortillas from getting crunchy.