Spinach, White Bean and Sweet Potato Enchiladas with Goat Cheese

I know, this sounds like a really strange combination. It turned out really good. Trust me. It's hearty, substantial and my husband went back for thirds. And it all came together because I hadn't been to the grocery store in about two weeks and had a rather odd assortment of odds and ends that needed to be used up. The little bit that was left over made an excellent lunch the next day as well! Walk on the eclectic side and give it a try!

Spinach, White Bean and Sweet Potato Enchiladas with Goat Cheese

1 medium sweet potato
1 cup frozen spinach, thawed and drained
1 15 oz. can white beans (cannellini)
1/2 teaspoon garlic powder
1/2 teaspoon cumin
4 oz goat cheese
2 cups shredded monterrey jack cheese, divided (or another Mexican style cheese)
1/4 cup green chiles, chopped (or one small can)
1/2 cup pico de gallo or jarred salsa
about 8 corn tortillas
non stick cooking spray

Topping:
1/2 cup reduced fat sour cream or plain yogurt
1 cup green salsa
1/2 teaspoon cumin
big handful of cilantro, washed (about 1/4-1/2 cup)
fresh squeezed juice of 1/2 lime

Wash sweet potato and poke holes in it. Microwave on high for about 5 minutes or until tender. Cut open and allow to cool until easy to handle. Cut into bite-sized chunks. In a medium-sized bowl, combine sweet potato, half of shredded cheese and rest of ingredients up to the corn tortillas. Stir until well-combined. The goat cheese should give it a creamy consistency. Set aside.

Preheat oven to 400 degrees.

In a blender or a food processor, combine topping ingredients. Blend until it becomes a smooth sauce and set aside.

Grease a baking dish with non-stick cooking spray. Warm the tortillas in the microwave for about 30 seconds or just until pliable. Take one tortilla at a time, spread a large spoonful (about 1/4 cup) of filling on middle of tortilla, roll the tortilla up and place, seam side down, into baking dish. Repeat with filling and tortillas until used up.

Pour sauce over top of enchiladas and top with remaining half of shredded cheese. Cover dish with foil and bake at 400 degrees for about 30 minutes, or until enchiladas are bubbly and cheese is melted. Remove foil and allow to bake about 3-5 minutes longer, just until cheese starts to brown.

Top servings with additional pico de gallo and sour cream, if desired.