Ingredients:

  • 2 large Sweet Potatoes (approx. 700g / 1.5 lbs), peeled and diced into ½-inch cubes
  • 1 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • ½ tsp Ground Cumin
  • 1 (15 oz / 425g) can Black Beans, rinsed and drained
  • ½ cup finely diced Red Onion
  • 2 cloves Garlic, minced
  • Salt and freshly ground Black Pepper, to taste
  • 2 tbsp Unsalted Butter (or vegetable oil)
  • 2 tbsp All-Purpose Flour
  • 2 cups Vegetable Broth
  • 1 (14.5 oz / 411g) can Diced Tomatoes (undrained)
  • 1-2 Chipotle Peppers in Adobo Sauce, finely minced
  • 1 tsp Adobo Sauce from chipotle can
  • 1 tsp Dried Oregano
  • ½ tsp Salt
  • 10-12 Corn Tortillas (6-inch/15cm diameter)
  • 1 cup Shredded Monterey Jack or Mexican Blend Cheese
  • ½ cup Fresh Cilantro, roughly chopped (for garnish)

Instructions:

  1. Roast the Sweet Potatoes: Toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Roast on a baking sheet at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized.
  2. While potatoes roast, gently sauté the diced red onion and minced garlic in a splash of oil until softened (about 5 minutes).
  3. Create the Filling: Once potatoes are roasted, gently mash about two-thirds of them directly on the baking sheet (leaving some chunks for texture). Combine the mashed/chunky potatoes with the sautéed aromatics and the drained black beans. Taste and adjust seasoning.
  4. Make the Chipotle Sauce (Roux Method): Melt butter in a large saucepan. Whisk in the flour to create a smooth roux; cook for 1 minute.
  5. Build the Sauce: Gradually whisk in the vegetable broth until smooth. Stir in the diced tomatoes (undrained), minced chipotles, adobo sauce, oregano, and salt. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon (about 8-10 minutes).
  6. Prepare Tortillas: Briefly warm tortillas (microwaving under a damp towel or quickly dipping in hot oil/broth) to make them pliable.
  7. Assemble Enchiladas: Lightly coat the bottom of a 9x13 inch baking dish with a thin layer of chipotle sauce. Spoon a portion of the filling down the centre of each tortilla, roll it up tightly, and place seam-side down in the baking dish.
  8. Bake: Pour the remaining chipotle sauce evenly over the rolled enchiladas. Sprinkle with the cheese. Bake at 375°F (190°C) for 15-20 minutes, or until bubbling hot and the cheese is melted.
  9. Rest and Serve: Let rest for 5 minutes before garnishing generously with fresh cilantro.