Sweet Potato Black Bean Enchiladas

Instructions

1. 01

   Preheat the oven to 350ºF. Heat the olive oil in a large skillet over medium-high heat, and saute the onion until softened, about 5 minutes. Add in the garlic and cumin, and stir until fragrant, about one more minute.

2. 02

   Add the diced tomatoes and green chilies to the pan (do not drain-- you want the juices here!), along with the sweet potatoes, salt, and most of the drained and rinsed black beans. Be sure to save a 1/4 cup of beans for the enchilada sauce. Stir well, and bring the mixture to a simmer. Lower the heat, and cover the pan to let the sweet potatoes cook until they are easily mashed with a fork, about 15 to 20 minutes.

3. 03

   While the filling is cooking, prepare the enchilada sauce. Add the reserved 1/4 cup of black beans to a blender, along with the salsa and cumin. Blend until smooth, then pour 3/4 cup of the sauce into the bottom of a 9-by-13-inch baking dish.

4. 04

   When the sweet potatoes are tender, use a fork to mash them, so the filling will stick together well. If you're using a corn or cassava tortilla, heat a dry skillet over medium heat. Place a tortilla on the skillet for 15 to 30 seconds on each side, so it's easy to roll. (They will break if you don't do this first!)

5. 05

   Add some of the filling to the center of the warm tortilla, then roll it up and place the roll in the prepared pan, seam-side-down. Repeat with the remaining tortillas and filling, warming up each tortilla as you go so its easy to roll. (You can skip heating them if you use flour tortillas, as they don't tear too easily.)

6. 06

   Pour the rest of the enchilada sauce over the top of the rolled-up tortillas, and spread it out evenly so the shells are covered. Bake at 350ºF for 25 to 30 minutes.

7. 07

   While the enchiladas are baking, you can prepare the optional toppings, including the vegan nacho cheese sauce, if you'd like a creamy topping. When the enchiladas are done cooking, let them cool for 5 minutes, then serve warm with the toppings. Leftovers can be stored in an airtight container in the fridge for up to 4 days.