sweet potato and bean enchiladas.

I've been on a sweet potato kick in the past week, but after a while I got tired of simply baking them and eating with butter, salt, and pepper. (Still absurdly delicious, though.) I remembered a recipe I made years ago from one of the Moosewood cookbooks for sweet potato and black bean enchiladas. I looked it up quickly, but the truth is, it's one of those recipes that doesn't need a recipe.

First, you take 2-3 sweet potatoes, peel and cube them, and throw them in boiling water until they're nice and soft.

While this is happening, chop some onion and garlic and saute it in oil. Add spices like cumin, chili powder, cayenne, and red pepper flakes. (And salt.) Also, drain a can of beans - black or pinto work fine.

When the potatoes are nice and mushy, drain them and mash them in a bowl. (In the original recipe, this is the part where you're supposed to use a food processor. You know what? Not necessary, as you're essentially putting tasty mush in a tortilla, so it doesn't really matter that it's perfectly smooth.) Then add the onions and the beans and mix.

Then put a nice sized amount of the mix into a tortilla, roll it up, and place in an oiled baking pan. Repeat until you run out of stuff. Bake at 350, covered with foil, for about 30 minutes. If you wanna go crazy, add shredded cheese on the enchiladas, remove the foil, and bake some more until it's all bubbly. Serve with salsa and sour cream if you want. YUM.