Sweet Potato and Black Bean Enchiladas

1) Caramelize an onion: (ok THIS is the money maker. It makes all the difference in enchiladas. Or anything, really.)
1 1/2 TBS butter
1 small yellow onion (red works, too, but I always use yellow because we prefer the flavor)
1/4 tsp apple cider vinegar
1 1/2 tsp soy sauce
squirt lemon juice

Melt butter in a small non-stick skillet over med-high heat and cook the onions, stirring until they just begin to brown, 3-4 minutes. Add vinegar; reduce heat to med-lo and continue cooking for 10 minutes, stirring to prevent scorching.

Add soy sauce and cook 5-10 minutes longer, stirring. When done, the onions should be quite limp and caramelized brown, (and delicious!).

2) peel a large sweet potato and cut into 1/2 inch cubes

3) saute potato in 1TBS olive oil over medium heat for about 5 minutes, stirring continuously so the edges don't get too brown or stick to the pan. Then reduce the meat to med-low and cover the pan for a few minutes so the potatoes are soft (no one wants a hard, crunchy potato in their enchilada!)

4) cube about 4oz cream cheese (I made no claims that this recipe was healthy!) and add to potatoes.

5) drain and rinse 1 can black beans, add to potatoes

6) add 1 small can diced green chilies.
stir on low heat until mixture is warm and the cream cheese is saucy.

7) fill flour tortillas with bean/potato filling, top with a pile of caramelized onions, and a small sprinkle (1/2 -1oz, maybe?) of shredded cheese (I used med cheddar last time, but would have used pepper jack if we'd had any) I filled 12 small tortillas with this recipe. Roll tortillas and place in a row in a baking dish.

8) Pour 1 can red (med heat) enchilada sauce over the top of the rolled enchiladas.

9) Bake until tortilla edges are slightly crispy and garnish with a row of shredded cheese and chopped cilantro down the center of the pan.

10) Brace yourself for compliments. Yes. They're that good.