Sweet Potato, Chard, and Mushroom Enchiladas

Course Main Dishes

Ingredients in this Recipe

1 1/2 pound sweet potatoes (about 3 medium)
1 14.5 ounce can diced tomatoes
1 15 ounce can of black beans, drained and rinsed
1 pound crimini mushrooms, sliced 1/3 inch thick
1 pound swiss chard, stems removed and cut into 1/2 inch thick strips
1 small onion, cut into 1/4 inch thick slices
1 tablespoon ancho chile powder
1 teaspoon salt
2 dried pasilla chiles
2 teaspoons ground cumin
2 teaspoons olive oil
3 garlic cloves, peeled
4 ounces sharp cheddar, grated
6 8 inch tortillas (I use flour if using corn, warm before assembly to make them pliable)

See Full Recipe at Food52