Ingredients
6 sweet potatoes, peeled and cubed (~3/4 in)
6 red bell peppers, halved and seeded
olive oil spray
salt
1 T olive oil
4 red onions, sliced
2 large cans black beans, drained
1 large can whole peeled tomato, diced (reserved liquid)
1 lb spinach, wilted
3 T cocoa
cumin
red chili powder
salt
6 cups 2% milk
1/2 of reserved tomato liquid
red chili powder
salt
flour to thicken (~6 T)
1 C grated sharp cheddar cheese
1 pkg (30) corn tortillas
Preparation
Spray sweet potatoes and red bell peppers with olive oil, sprinkle with salt, and roast at 425 degrees until pepper peels are blackened.
Saute red onions in olive oil until softened, add cumin to taste. Add beans, tomato, cocoa, and spinach. Add chili powder and salt to taste.
Boil milk with tomato liquid, chili powder, and salt, adding flour to thicken. Add cheese and reduce by 1/2 until thickened.
Spoon bean mixture onto tortilla, add sweet potato and red bell pepper, wrap up and place in baking dish. Repeat for all tortillas and spoon sauce over top. Bake at 350 degrees for 30 min.
