Sweet Potato-Lentil Enchiladas

This is crowd-pleasing comfort food. Easy to assemble and keeps well, so you can make a pan on the weekend and have it a few times during the work week.
Makes 14-16 enchiladas
4 C sweet potato, cut in small cubes
4 C cooked brown lentils
3 cloves pressed garlic
1/2 C chopped cilantro (optional)
1 C diced green pepper
1 C salsa (store-bought is fine)
1 T salt-free chili powder
1 T cumin
1 packet prepared enchilada sauce (check ingredients for dairy)
2 packages whole grain tortillas
Put chopped sweet potato in large pot of water, bring to a boil, simmer until sweet potatoes are tender when pierced with fork. Drain and place in large mixing bowl. Add cooked brown lentils and remaining ingredients except enchilada sauce and tortillas. Mix well.
In two large 9×13 pans or casserole dishes, add a small amount of enchilada sauce in the bottom of each and spread around. Place tortillas on plate and warm briefly in microwave, to soften. Take a tortilla, add two spoonfuls of filling, and roll up, placing seam side down in baking dish. Repeat until filling and tortillas have been used up.
Pour remaining enchilada sauce over both pans. Cover with lid or foil and bake at 350 until warmed through, approximately 30-40 minutes.
Serve with chopped scallions, salsa and guacamole for topping the enchiladas. Accompany with rice and a side salad or slaw.