Sweet Potato And Black Bean Enchiladas

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can tomato sauce
• 1 3/4 cups broth
• 1 teaspoon dried ancho chile powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried chipotle powder
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 1/2 lbs sweet potatoes, peeled and diced
• 1 (15 ounce) can diced tomatoes, drained
• 1 (16 ounce) jar prepared salsa
• 2 garlic cloves, minced
• 1 chipotle chile in adobo, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 12 ounces round queso fresco, divided
• 16 (6 inch) corn tortillas, warmed
• 1 avocado
• 1/2 cup sour cream

Recipe

• 1 to make sauce: bring all ingredients to a simmer in a saucepan over med heat. whisk to combine, then remove from heat. season with salt and pepper if desired.
• 2 to make filling: heat olive oil in a separate saucepan over med heat. add onion and saute 5 min or until soft. add sweet potatoes, tomatoes, salsa,, garlic, chili, and 1/2 cup water. bring to a boil. reduce heat to medium-low and simmer 30-140 minutes or until sweet potatoes are soft. mash mixture with potato masher until combined. add black beans and cook 5 minutes. stir in half the queso fresco and remove from heat.
• 3 to assemble: preheat oven to 350 degrees. brush a 13x9 baking dish with oil. spread 1/2 cup sauce in bottom. fill tortillas with filling. roll, and pack close together, seam side down. top with remaining sauce and queso fresco. bake 15 minutes.
• 4 adjust the oven to broil for 5 minutes or until cheese is browned and bubbly. let rest a few minutes before serving. garnish with avocado and sour cream.