Mixed Vegetable Enchiladas

Ingredients:

• 1 onion diced
• 2 cloves garlic minced
• 1 large golden or red beet, peeled and diced into 1/4 inch chunks
• 1 large sweet potato, peeled and diced into 1/4 inch chunks
• 1 red pepper, diced
• 1/2 bunch kale chopped
• 1 cup dried black beans, soaked and then cooked (soak for about an hour and then cook until tender using several cups of water- drain excess)
• 2 teaspoons cumin
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon red pepper flakes
• 1-1 1/2 teaspoons salt
• Cheese (Regular or Vegan)
•  Ancho Sauce, about 1/3 of the recipe with additional broth added to reach desired "Enchilada Sauce" consistency (Recipe)
• Tortillas (Recipe)

Directions:
Saute the onion, garlic, beet and sweet potato until slightly tender. Add the red pepper and saute for 5 minutes more. Add the rest of the ingredients and cook for an additional 5 minutes. Fill the tortillas and place in a baking dish. Cover with the ancho sauce and then cover with cheese. Bake for 20-30 minutes, or until golden and bubbly, in a preheated 350 degree oven.