**this post is part of Kelli’s Five Meals for $20 series**

• 1 cup black beans (drained and rinsed)
• 1 large sweet potato
• 8 flour tortillas
• 1 can enchilada sauce or make your own
• 1 clove garlic, minced
• ½ cup red onion, chopped
• toppings: shredded cheese, hot sauce, cilantro, sour cream, avocado

Cut sweet potato into quarters and boil until tender. Allow to cool and remove skins, then cut into ½ cubes. Preheat oven to 350Sautee garlic and onion until soft. In a large bowl, mix sweet potato, black beans, onions & garlic – salt to taste. Coat the bottom of a large glass baking dish with some of the enchilada sauce, place two scoops of sweet potato/black bean filling into each tortilla and roll, placing seam side down in baking pan. Top with remaining sauce and bake until sauce is bubbling (20-30 min). Top to your liking with cheese, hot sauce, cilantro, avocado and sour cream.