• 2 tablespoons olive oil
• 1 sweet potato, peeled and diced
• 1 large onion, peeled and diced
• 1 zucchini, diced
• 2 garlic cloves, finely chopped
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 1 teaspoon cumin
• 2 cups grated cheese (cheddar or chihuahua, etc.)
• ½ cup jalapeño cream cheese
• 8 large flour tortilla shells
• 30 ounces enchilada sauce
• 1 thinly sliced jalapeño

Garnish:

• guacamole
• sour cream
• diced tomatoes

Preheat oven to 350 F. Heat the oil in a large frypan on medium/medium-high heat. Add the diced sweet potato and stir to coat with oil. Cover the pan and sizzle for about 4 minutes, until the sweet potatoes begin to soften, stirring occasionally. Add the diced onion and zucchini. Sauté uncovered for another few minutes, until the onions start to caramelize. Add the garlic, corn, black beans, and cumin. Cook and stir 1-2 minutes. Coat the bottom of a 9″x13″ pan with about 1 cup of enchilada sauce. Evenly divide the cooked ingredients into the tortillas. Include a heaping tablespoon of grated cheese and a teaspoon of cream cheese in each tortilla before rolling it up and placing it seam-side down in the pan. Nestle the enchiladas next to each other. Cover the enchiladas with the remaining sauce, then sprinkle the remaining cheese over the enchiladas. Arrange the jalapeño slices on top. Cover the pan with aluminum foil and bake at 350 F for about 20 minutes. Remove the foil and bake for another 8 minutes. Garnish with guacamole and sour cream. Enjoy!

Note: This is a very forgiving recipe–adjust quantities and ingredients to taste.