Black Bean, Sweet Potato and Mushroom Enchiladas

Serves 4

Vegetarian, Gluten-free option

Ingredients:

1 tbsp olive

2 tbsp butter

pinch of salt

1/2 lb shiitake and/or crimini mushrooms, sliced

1 medium sweet potato, small dice (about 3 cups)

1 15oz can black beans, drained and rinsed

16oz green chili enchilada sauce

8 soft taco tortillas (use corn for gluten-free option)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

Instructions:

Preheat oven to 350 degrees. Coat diced sweet potato with olive oil and lay on baking sheet. Bake sweet potato for 25 minutes and check for doneness. Potato should be slightly crispy on the outside and soft on the inside.

While sweet potato is cooking, heat butter in pan and add mushrooms. Cook until mushrooms become soft for about 15 minutes, adding generous pinch of salt half way through and stirring pan occasionally so mushrooms cook evenly.

Mix together cooked sweet potato, mushrooms and black beans. Add one 1/4 of enchilada sauce to the vegetable mixture and add another 1/4 to the bottom of a 9x13 baking dish.

Adjust temperature on oven to 400 degrees. Fill tortillas with vegetable mixture until exploding, roll and add to baking dish. Fill with all 8 packed and rolled tortillas and add remaining enchilada sauce. Coat all tortillas evenly spreading sauce. Sprinkle both cheeses evenly across top of dish.

Bake uncovered at 400 degrees for 20 to 30 minutes or until a beautiful golden crust forms.

Let cool for 10 minutes and enjoy!

Fun Nutrition Fact of the Day:

Shiitake mushrooms have been used in Chinese medicine for over 6,000 years. They contain a compound called lentinan which is know for is ability to boost the immune system to help fight infection and disease. Shiitake mushrooms are also a good source for protein, dietary fiber and vitamin C.