- 3 medium sweet potatoes, cubed
- 1 yellow onion, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground chipotle or smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- Pinch red pepper flakes, optional
- 2 ½ cups red salsa - chipotle in the mix is ideal - divided
- 1 cup canned black beans, drained
- 16 (6-inch) corn tortillas, warmed
- Olive oil, for coating
- 2 cups shredded cheese - I used sharp cheddar
- 1 avocado, chopped or sliced
- 1-2 tomatoes, chopped
- ½ cup chopped fresh cilantro
- ½ cup pickled red onions
Preheat the oven to 400°F.
In a skillet over medium high heat, bring the oil the stage where it begins to shimmer. Add the sweet potatoes and onions and cook, stirring often, for 10 minutes. Add the next 9 ingredients (chili powder through red pepper flakes) and ½ cup water. Cook for 5 minutes, until fragrant. Mix in ½ cup of the salsa and the black beans. Remove from the heat.
Working in batches, warm the tortillas in the microwave in 30 second-intervals until pliable. Place the tortillas in a large baking pan or casserole dish and rub with olive oil on one side. Spoon enough of the sweet potato mixture down the center of each tortilla to fill them generously. Roll up and arrange seam-side down in pan.
Bake for 10 minutes, until crispy. Pour the remaining 2 cups of salsa over the crispy enchiladas. Scatter the cheese all over the tortillas. Bake for another 10 minutes, until the cheese is melted and bubbling.
Top the enchiladas with avocado, tomatoes, cilantro, and pickled red onions.
- Yields: 6-8 servings
- Preparation Time: 45 minutes