Ingredients:

  • 1.5 lb sweet potatoes, peeled and diced into 1/2-inch cubes
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 medium red onion, finely diced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 whole lime, juiced
  • 2 cups red enchilada sauce
  • 10 large corn tortillas
  • 200g shredded Monterey Jack cheese
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. Toss the 1.5 lb of diced sweet potatoes with the 2 tbsp of olive oil, a pinch of salt, and half of your spices on the baking sheet. Spread them out and roast for 20-25 minutes. Cook until the edges are golden and they feel tender when pierced with a fork.
  3. While the potatoes roast, sauté your diced red onion in a splash of oil over medium heat until translucent. Stir in the remaining chili powder, cumin, and smoked paprika. Add the rinsed black beans and a splash of water. Use the back of your spoon to lightly smash about a third of the beans — this creates a glue for the filling.
  4. Once the potatoes are done, fold them into the bean mixture. Turn off the heat and stir in the lime juice. Note: Taste the filling now! It should be savory, slightly sweet, and tangy. If it feels flat, add a tiny bit more salt.
  5. Warm your 10 corn tortillas in the microwave between damp paper towels for 30 seconds. This is non negotiable for preventing cracks. Pour about 1/2 cup of the enchilada sauce into the bottom of your 9x13 dish.
  6. Lay a tortilla flat, add a generous 1/4 cup of filling, and roll it tightly. Place it seam side down in the dish. Repeat until all 10 are snug like little logs.
  7. Pour the remaining enchilada sauce over the top, ensuring you cover the edges of the tortillas to prevent them from drying out. Sprinkle the 200g of Monterey Jack cheese evenly over the top. Bake at 180°C (350°F) for 15-20 minutes until the cheese is bubbling and the sauce is sizzling at the edges.
  8. Let the dish rest for 5 minutes (the carryover heat will finish the setting process). Garnish with the fresh cilantro before serving.