Black Bean and Sweet Potato Enchiladas

Ingredients

• 10 corn tortillas
• 2 medium sweet potatoes, peeled and diced small
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar
• 3 dried ancho chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 1 can (14.5 oz) fire-roasted tomatoes
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 2 tbsp olive oil
• Salt to taste
• Sliced avocado, sour cream, and cilantro, to serve

Instructions

1. 1

   Make the enchilada sauce: toast dried chiles in a dry skillet for 30 seconds per side. Place in a bowl and cover with boiling water. Soak for 20 minutes until softened.

2. 2

   Blend soaked chiles with fire-roasted tomatoes, garlic, cumin, smoked paprika, oregano, and 1 cup of the soaking water until smooth. Season with salt. Simmer in a saucepan for 10 minutes. Taste and adjust.

3. 3

   Toss sweet potato with olive oil, salt, and cumin. Roast at 425°F for 20 minutes until tender and caramelized.

4. 4

   Combine roasted sweet potato, black beans, and corn. Season with salt.

5. 5

   Preheat oven to 375°F. Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch baking dish.

6. 6

   Warm tortillas wrapped in a damp paper towel in the microwave for 45 seconds. Working quickly, dip each tortilla in the enchilada sauce, fill with the sweet potato mixture and a pinch of cheese, roll tightly, and place seam-side down in the dish.

7. 7

   Pour remaining enchilada sauce over all the enchiladas. Top with remaining cheese.

8. 8

   Cover with foil and bake 20 minutes. Uncover and bake 15 more minutes until bubbly and cheese is browned.

9. 9

   Serve with sliced avocado, sour cream, and fresh cilantro.