Black bean and sweet potato Meatless balls

This awesome recipe goes with everything, and also is great for toddlers that have a really active life

INGREDIENTS

• 2 cups peeled and diced sweet potato, about one large sweet potato
• 2 teaspoons olive oil, divided
• 2 cups cooked brown rice, I like to use an 8.8 oz package pre-cooked rice to make it easier
• 1 (15 oz) can black beans, drained and rinsed
• 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 3 minutes)
• 2 tablespoons bread crumbs, gluten free if necessary
• 2 tablespoons chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground onion
• 1/2 teaspoon paprika
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup enchilada sauce
• 1/2 cup grated cheese
• Optional toppings: cilantro, red onion, avocado

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INSTRUCTIONS

1. Pre-heat oven to 375 degrees F.  On a large sheet pan, toss together the diced sweet potatoes, 1 teaspoon olive oil and a pinch of salt and pepper. Roast sweet potatoes until fork tender, about 35 minutes.
2. Add roasted sweet potatoes, black beans and brown rice to a food processor and blend until kind of smooth but still a little chunky.
3. Transfer mixture to a large bowl and add the flax egg, bread crumbs, cilantro and all the spices.  Use your hands to mix until everything is combined.  Use a tablespoon scoop to scoop the meatballs and roll them into balls.
4. Raise oven temperature to 400 degrees F.  Heat a large oven safe skillet over medium heat and add 1 teaspoon olive oil and add meatballs.  Cook meatballs until warmed through and browned, about 10 minutes, flipping occasionally.
5. Pour the enchilada sauce over the meatballs and top with cheese.  Place skillet back into the 400 degree F oven and bake until sauce is bubbly and cheese is melted, 15-20 minutes.
6. Garnish with your favorite garnish and enjoy!