1½ pounds sweet potatoes, peeled and diced (3 cups)
1 15 ounce can diced tomatoes, drained
16 ounces prepared medium salsa
3 cloves garlic, minced
1 chipotle chile in adobo sauce, drained and minced
½ cup vegetable broth (or water)
15 ounce can black beans, rinsed and drained
1 teaspoon cinnamon
10 ounce round queso fresco, divided
Cooking spray
Enchiladas:
Cooking spray for baking dish
16 16-inch corn tortillas warmed
2 limes, cut into wedges
1 avocado sliced (optional)
Sour cream (optional)
Cilantro (optional)
Instructions
Make sauce: Whisk all ingredients in a medium saucepan over medium heat and bring to a simmer, stirring occasionally. Simmer until slightly thickened (about 3 to 4 minutes) and then remove from heat.
Make filling: In a large saucepan, heat oil over medium heat. Add onion and saute until softened (about 5 minutes).
Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and broth. Bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes, or until sweet potatoes are soft.
Mash mixture with a potato masher until combined. Add black beans and cinnamon and cook for 5 minutes, or until black beans are heated throughout. Stir in 6 ounces of queso fresco and remove from heat.
Assemble and bake: Preheat oven to 350 degrees. Spray 13x9 baking dish with cooking spray. Spread ½ cup sauce in bottom of dish. Fill warmed tortillas with filling (about ⅓ cup), roll and pack close together, seam-side down in baking dish. Top with remaining sauce and queso fresco. Bake 15 minutes.
Broil: Adjust oven to broil and broil enchiladas for 5 minutes, or until cheese is browned and bubbly. Let sit for 10 minutes and then serve.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2012/04/24/sweet-potato-and-black-bean-enchiladas/