Mexican-Inspired Sweet Potato and Black Bean Enchiladas

Ingredients

• 1 pound (450 g) peeled sweet potato, cut into 1/2-inch cubes
• 2 tablespoons olive oil, divided equally
• 1 medium yellow onion (about 150 g), finely diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin, divided equally
• 2 teaspoons mild ground ancho chile powder (pure ground chile, not a salted seasoning mix)
• 1 teaspoon dried oregano
• 1/4 teaspoon fine salt, divided equally
• 1/4 teaspoon ground black pepper
• 2 cups (500 g) plain tomato passata or smooth strained tomatoes, with no added salt
• 1 cup (240 ml) low-sodium vegetable broth
• 1 can (15 ounces / 425 g) black beans, drained and rinsed; about 250 g drained
• 8 small corn tortillas, about 6 inches across and 25 g each
• 1 cup (100 g) shredded Monterey Jack cheese
• 1 lime, cut into wedges
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the oven and prepare the potato. Set the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon oil, 1 teaspoon cumin, half the salt and the black pepper. Spread on a lined baking sheet in a single layer, leaving room for browning.
2. Roast until tender. Bake for about 20–25 minutes, turning once, until a fork slides easily into the cubes and the edges are lightly colored. Cut an especially large cube to check its center. Keep the pieces tender rather than crisp so they sit comfortably inside the tortillas.
3. Soften the sauce base. While the potato roasts, heat the remaining tablespoon oil in a saucepan over medium heat. Add the onion and cook for 5–6 minutes until soft. Stir in the garlic, remaining cumin, ancho chile powder and oregano for 30 seconds.
4. Simmer the red sauce. Add the passata, broth and remaining salt, stirring well. Simmer uncovered for 10–12 minutes, stirring occasionally, until lightly thickened. It should pour easily from a spoon; if it becomes too thick, add water a tablespoon at a time.
5. Mix the filling. In a bowl, combine the roasted sweet potato with the drained black beans and 1/4 cup of the sauce. Lightly mash a few potato pieces to help the mixture hold together, leaving most pieces intact. Divide mentally into eight portions, roughly 1/3 cup each.
6. Prepare the baking dish. Reduce the oven to 375°F (190°C). Spread 1/2 cup of the red sauce over the bottom of a 9-by-13-inch baking dish. Set out the filling, tortillas and remaining sauce before warming the tortillas so you can roll them while they are still flexible.
7. Warm the tortillas. Wrap four tortillas at a time in a damp paper towel and microwave in short bursts until warm and pliable, about 30–45 seconds total depending on your microwave. Keep them covered as you work. Alternatively, warm each briefly in a dry skillet and hold in a clean towel.
8. Fill and roll. Place one portion of filling in a strip slightly off-center on each tortilla. Roll gently without overfilling and place seam-side down in the prepared dish. Repeat with the remaining tortillas, reheating any that stiffen. Small cracks are fine, but avoid forcing a cold tortilla to bend.
9. Sauce and bake. Spoon all remaining sauce evenly over the rolls, coating the exposed edges, and sprinkle with the cheese. Bake for about 18–22 minutes until the sauce bubbles, the cheese melts and the center of the casserole reaches 165°F (74°C).
10. Rest and serve. Let the dish stand for 5 minutes so the rolls are easier to lift. Serve two enchiladas per person, spooning over any sauce left in the pan. Finish with cilantro and a lime wedge; the lime is squeezed over the portion at the table.