Roasted Veggie and Sweet Potato Enchiladas

Ingredients:

• Whole wheat low carb tortillas
• 1 package low fat shredded mozzarella cheese
• 1 can drained and rinsed black beans
• 2 cans vegetable stock
• 3 Tablespoons extra virgin olive oil
• 1 red pepper diced
• 1 red onion diced
• 2 jalapenos diced
• 3 Tablespoons diced garlic
• 2 sweet potatoes peeled and cut into chunks
• 3 Tablespoons cilantro
• 1/2 teaspoon cinnamon
• 2 teaspoons cumin
• 4 1/2 Tablespoons chili powder
• 1 teaspoon oregano
• 4 Tablespoons flour
• 1 1/2 oz. semi-sweet baking chocolate

Directions:

1.) Preheat oven to 400 degrees.  Spray a baking dish with non-stick cooking spray.

2.) Combine 3/4 of the onion, red pepper, jalapeno, 2 Tablespoons of the garlic, 1 teaspoon of the cumin, 1 Tablespoon of the chili powder and 2 Tablespoons of the EVOO in a ziplock bag.  Shake to combine the ingredients.

3.) Put sweet potatoes in the baking dish and combine with the vegetable mixture.  Bake for 20-30 minutes or until potatoes are tender.

4.) Remove from oven and add beans, set mixture aside.

5.) In a skillet add remaining EVOO, garlic and onion.  Saute until tender.  Add flour and remaining spices (but not the cilantro).  Stir together and cook over medium high heat for two minutes.  

6.) Add vegetable stock and cook until thickened.

7.) Spray a baking dish with non-stick cooking spray.  Fill tortillas with vegetable mixture and shredded cheese, roll into enchiladas and cover with sauce.

8.) Bake for 15 minutes.  Sprinkle with cilantro and enjoy!