Black Bean and Sweet Potato Enchiladas

Roasting the sweet potatoes first, rather than boiling, keeps them from turning mushy once they're rolled into tortillas and baked again.

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon cumin, salt, and pepper on a baking sheet.

2. 2

   Roast for 20–25 minutes, tossing once halfway, until fork-tender and lightly caramelized at the edges.

3. 3

   While the sweet potatoes roast, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until softened, 5–6 minutes. Add the garlic and cook 1 minute more.

4. 4

   Stir in the black beans, chili powder, and remaining 1/2 teaspoon cumin, and cook for 2–3 minutes to heat through.

5. 5

   Reduce the oven temperature to 375°F (190°C). Spread about 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish.

6. 6

   In a large bowl, combine the roasted sweet potatoes, the black bean mixture, and 1 cup of the shredded cheese.

7. 7

   Warm the tortillas briefly (a few seconds per side in a dry skillet or wrapped in a damp towel and microwaved for 30 seconds) to make them pliable enough to roll without cracking.

8. 8

   Spoon about 1/3 cup of the filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish, packing them snugly in a single layer.

9. 9

   Pour the remaining enchilada sauce evenly over the top, making sure to coat every tortilla, and sprinkle with the remaining 1 1/2 cups cheese.

10. 10

    Cover with foil and bake for 20 minutes, then remove the foil and bake for 10 minutes more, until bubbling and the cheese is melted and lightly golden.

11. 11

    Garnish with fresh cilantro and serve hot with sour cream and lime wedges.