Black Bean Spinach Sweet Potato Enchiladas

Enchilada Ingredients: 

• 1 16-oz pkg frozen spinach, thawed
• 2 cups sweet potato, mashed
• 1 Tbsp minced jar garlic
• 1 small onion, chopped
• 2 cans black beans, drained
• 1 red bell pepper, chopped
• 1 can corn, drained
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper

Enchilada Directions:

Combine all ingredients in a bowl and mix until well combined.

Place 1 and 1/2 cups of the sauce in the bottom on a baking dish.  Take 1 tortilla and spread a line of the mixture in the center.  Roll up and place the "opened"' side up in the baking dish.  Repeat, placing them next to each other in the baking dish.  

Pour the rest of the sauce over the rolled tortillas.  

Bake 10 mins at 350 degrees.

Enchilada Sauce Ingredients: 

• ½ tsp garlic powder
• ½ tsp onion powder
• 4 Tbsp cornstarch
• 2 8-oz cans tomato sauce
• 1 can tomato paste
• 2 dates, chopped
• 2 Tbsp chili powder
• 1/4 tsp black pepper
• 2 and 1/2 cups water or veggie broth

Enchilada Sauce Directions: 
Combine all ingredients in a small saucepan and mix with a whisk.  Bring to a boil and stir over medium heat until thickened.