Black Bean Sweet Potato Enchiladas

Ingredients

• 2sweet potatoes, medium, peeled and diced small
• 3 tbspolive oil
• 30 ozblack beans, 2 cans, drained and rinsed
• 1 cupfrozen corn
• 2 tspground cumin
• 1 tbspchili powder
• 1 tbspall-purpose flour
• 2 cupvegetable broth
• 8 oztomato sauce, 1 small can
• 1 tspsmoked paprika
• 1 tspgarlic powder
• 12corn tortillas
• 2 cupMonterey Jack cheese, shredded, divided
• ¼ cupcilantro, chopped
• salt

Method

1. Heat the oven to 425°F. Toss the sweet potato with 1 tbsp oil, 1 tsp cumin and 1/2 tsp salt and roast until tender.

   ⏱ 20 min

2. Meanwhile, make the sauce: warm 1 tbsp oil in a saucepan, whisk in the flour, chili powder, paprika and garlic powder for 30 seconds, then whisk in the broth and tomato sauce. Simmer 10 minutes and add salt to taste.

3. Lower the oven to 375°F. Mash a third of the black beans and mix with the remaining beans, corn, sweet potato, 1 tsp cumin and 1 cup cheese.

4. Warm the tortillas wrapped in a damp towel in the microwave for 45 seconds so they roll without cracking.

5. Spread 3/4 cup sauce in a 9x13 dish. Fill each tortilla with about 1/3 cup filling, roll and set seam side down. Pour over the rest of the sauce and top with the last cup of cheese.

6. Bake until bubbling and the cheese is browned at the edges.

   ⏱ 25 min

7. Rest 5 minutes and top with cilantro.