Ingredients:

  • 2 large sweet potatoes, peeled and diced (about 2 lbs)
  • 2 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 (15-oz) can black beans, rinsed and drained
  • 1/2 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crumbled Cotija or Feta cheese (optional)
  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 1 1/2 cups chicken or vegetable broth
  • 1 (4-oz) can diced green chiles
  • 1/2 cup sour cream or Mexican crema
  • 1 cup shredded Monterey Jack or Oaxaca cheese (for sauce)
  • 12 medium corn or flour tortillas
  • 1 1/2 cups shredded Monterey Jack or Cheddar cheese (for topping)

Instructions:

  1. Roast the Sweet Potatoes: Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
  2. Prepare the Filling: Once roasted, gently combine the sweet potatoes in a bowl with the rinsed black beans, diced red onion, chopped cilantro, and the optional 1/2 cup of Cotija cheese. Taste and adjust seasoning.
  3. Preheat & Prep Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  4. Make the Green Chili Cream Sauce (The Roux): Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the broth until smooth. Bring to a gentle simmer, whisking constantly, until slightly thickened.
  5. Finish the Sauce: Remove from heat. Whisk in the diced green chiles, sour cream, and the 1 cup of shredded Monterey Jack cheese until completely smooth. Season generously with salt and pepper.
  6. Soften Tortillas: Lightly warm the 12 tortillas to prevent tearing upon rolling (briefly microwave wrapped in a damp paper towel or quickly dip in warm oil).
  7. Assemble Enchiladas: Pour about 1/2 cup of sauce into the bottom of the prepared dish. Dip each tortilla briefly into the remaining sauce, lay flat, spread about 1/4 cup of filling down the centre, roll tightly, and place seam-side down in the casserole dish. Repeat until the dish is full.
  8. Top and Bake: Pour any remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 1/2 cups of shredded cheese over the top.
  9. Bake: Bake for 18-20 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden. Let rest for 5 minutes before serving.