I’ve been wanting to make sweet potato and black bean enchiladas for a while, but I was waiting until I found the perfect recipe. I knew that I wanted a red sauce on top, traditional style, but a lot of the recipes I saw called for lime crema. Not cutting it.

Then I realized that I could make the enchiladas of my dreams using my own recipe. Well, part of my own recipe.

I have a good enchilada sauce in my repertoire from when I made roasted corn enchiladas with my friend Steph a few years ago. I decided to pair that with a straightforward roasted butternut squash and black bean enchilada recipe that I found, except I subbed in sweet potato for the squash.

All I can say is, hola enchiladas. I cried tears of joy when these babies came out of the oven. For the first time in my life, I managed to fold the enchiladas correctly so the corn tortillas didn’t break. And the sauce to tortilla ratio was on point.

I would highly recommend making these as soon as possible. They’re best enjoyed while they’re hot, but I found that the leftovers (even served cold) are delicious, too.

Roasted Sweet Potato and Black Bean Enchiladas (adapted from here and here)

Ingredients

For filling/tortillas:
3 cups (420 g) cubed sweet potatoes
1 tbsp (15 ml) olive oil
1/4 tsp sea salt and black pepper, divided
1 15-ounce (425 g) can black beans, slightly drained
1/2 tsp ground cumin, divided
7-9 white or yellow corn tortillas

For sauce:
2 large slicing tomatoes, roughly diced
2 cloves garlic, minced
1 tbsp olive oil
1/2-1 tsp chipotle powder
1/2 cup water
1/4 tsp ground black pepper
1/4 tsp salt

Toppings:
Goat cheese or queso fresco (I used goat cheese)
Cilantro
Avocado
Lime

Directions

Preheat oven to 400 degrees F and position a rack in the middle of the oven.

Add cubed sweet potatoes to a baking sheet and drizzle with 1 tbsp oil and a pinch each salt and pepper. Toss to combine.

Bake for 15-20 minutes, or until potatoes are fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F.

In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add 1 tbsp (15 ml) oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent – about 4-5 minutes.

Remove pan from heat and add the tomatoes, chipotle power and water. Bring to a boil and then reduce heat to low. Simmer for 5 minutes, covered (to prevent splattering).

Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed. Set aside.

Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.

Once bubbling, remove from heat and add the roasted potatoes and 1/4 cup of the enchilada sauce. Stir to coat. Taste and adjust seasonings as needed. Set aside.

Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)

Pour a bit of sauce into the bottom of 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.

Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should to be plenty for 7-9 tortillas), then roll up tortilla.

Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped, then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks.

Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve.