Black Bean and Sweet Potato Enchiladas with a side of skillet corn

A few years ago I made black bean and sweet potato burritos, and have completely fallen in love with this food combination.  Last week I was flipping through the new edition of Real Simple and came across a recipe for black bean and sweet potato enchiladas.  I immediately hopped on the train to Whole Foods, bought a few ingredients, and with a few modifications, cooked this for dinner.  The meal was absolutely delicious! I have been eating the leftovers for days now and still loving every bite.

Black Bean and Sweet Potato Enchiladas- with a side of skillet corn: 

Prep time- 30 min, Cook time- 20 min

What you will need:

1 28-ounce can whole peeled tomatoes

2 teaspoons chili powder

1 large onion, chopped

3 tablespoons canola oil

Salt and black pepper

2 cloves garlic, chopped

1 15-ounce can black beans, drained and rinsed

1 medium sweet potato, coarsely grated

2 teaspoons dried oregano

1/2 pound cheddar, grated= 2 cups (I used Daiya brand vegan cheddar)

8 6-inch flour tortillas

2 scallions, thinly sliced with white and green parts separated

2 cups frozen corn

1 red bell pepper, diced

1. Heat oven to 450 degrees.  In a blender or food processor, puree the tomatoes, chili powder, half the onion, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
2. Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat.  Add the remaining onion and half the garlic and cook until softened, 2 to 3 minutes.  Then add the black beans, sweet potato, oregano, and 1/4 teaspoon each salt and pepper.  Cook, tossing frequently, until the sweet potatoes are tender, 4 to 6 minutes.  Transfer the bean and potato mixture to a large bowl and let cool a few minutes.  Then stir in 1 cup of the cheddar cheese.  
3. Spread 1 cup of the tomato puree into the bottom of a 9x13 inch baking dish.  Roll up the bean and potato mixture into the tortillas (about 1/2 cup in each) and place them, seam side down, into the baking dish.  Once they are all placed in the dish, top with the remaining tomato puree and 1 cup of cheddar cheese.  Bake on the top rack of the oven until the cheddar is melted and bubbly, 15 to 20 minutes.
4. While the enchiladas are baking, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat.  Add the remaining garlic and the scallion whites and cook, stirring frequently, until fragrant, about 1 minute.  Add the frozen corn, diced red pepper, and 1/4 teaspoon each salt and pepper.  Cook, tossing frequently, until warm, 4 to 5 minutes more.  
5. Once the enchiladas are out of the oven, sprinkle the scallion greens over them, and serve with the corn.

Hope you enjoy them as much as I do!