Sweet Potato Enchiladas

2 sweet potatoes

2 slice onion
1 cup black beans
3.5 oz reduced fat fiesta cheese
5 low carb tortillas
1 can Fat Free Cream of Chicken
2 tbsp nutritional yeast
1 can green chilies Quinoa
Portobello cap
Cumin
Chili powder
Salsa
Minced garlic

Chop sweet potato and onion and place in shell with black beans and cheese. Roll and place in pan. Mix Cream of Chicken 1/2 can of water with nutritional yeast and green chilies and pour on top. Bake at 400 for 1 hour until sweet potatoes are soft.

For quinoa rinse and cook with mushroom caps. When cooked add cumin, chili powder and salsa. Warm.