2 medium sweet potatoes
1 can pinto beans, rinsed & drained
a few handfuls chopped leafy greens (spinach, kale, etc.)
6 whole wheat tortillas
jar of salsa verde
a handful of shredded cheese
Peel potatoes & cut into cubes. Boil for about 20 minutes or until fork tender. If using a tough green like kale, I also throw the greens in the pot to cook. If you're using baby spinach this step isn't necessary. Drain potatoes & greens, then add the beans (and greens if they're not already included). Mash the mixture with a potato masher until it's the consistency of chunky mashed potatoes. Put a scoop of the mixture in each of the tortillas, then roll up & place tortillas in a sprayed baking dish. I also line my dish with nonstick foil for easy clean up. Top with the salsa and the cheese. Bake at 375 degrees for about 20 minutes. Delicious with sour cream.
Note: I made this batch with salsa verde since I picked up a jar at Trader Joe's in South Carolina. My regular grocery store, Giant, doesn't have jarred salsa verde so I use a regular can of enchilada sauce instead. Good either way.