Sweet Potato, Black Bean and Kale Enchiladas with Green Tomatillo Salsa

Serves 8-16, depending on how much other food you are serving!

2 jars green tomatillo salsa (at least 20 oz. total)
5 large sweet potatoes (or 8 regular ones), peeled and cut into large cubes
1 large yellow onion
2 8 oz. packages sliced mushrooms
4 packed cups chopped kale (or more)
2 cans black beans, or 4 cups freshly cooked
6 tbsp blackstrap molasses
2 tbsp tahini or almond butter (optional, but makes the filling nice and creamy)
1/2 cup fresh cilantro, chopped
4 tbsp lime juice
1 tsp salt (to taste)
2 tsp cumin
4 tsp chili powder
Black pepper to taste
8 large whole grain tortillas (with sides trimmed off) or 12 small corn tortillas
1 cup or so Daiya pepperjack or cheddar cheese (optional)

Pre-heat oven to 350 degrees.

Boil a large pot of salted water, and add the sweet potatoes. Cook till they’re fork tender, and drain. Transfer to a very large bowl.

Saute onion with a few tablespoons of vegetable broth. Add broth as needed during saute process. When they’re tender and light brown, add the mushrooms and kale and stir. Cook, stirring frequently, until kale is tender.

Mash sweet potatoes, but leave them a little chunky.  Add cilantro, black beans, molasses, tahini or almond butter (if using), lime juice, salt, cumin, chili powder, and black pepper, and stir.

Coat the bottom of a 9x13 casserole dish with tomatillo salsa.

Assemble your enchiladas by rolling about 1/8 of the filling into each of your large tortillas (adjust proportions if using small corn tortillas) and laying them side by side into the baking dish. Cover them with the rest of the the tomatillo salsa (they’s supposed to be smothered).
Bake for about 30 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese has melted and enchiladas are hot (if you make the enchiladas ahead and refrigerate them before baking, you’ll need to bake them for at least 45-60 minutes before the cheese step).