Bold enchiladas with roasted sweet potatoes, black beans, chipotle-tomato sauce, and cheesy topping.
# Components:
→ Southwest Spice Blend
01 - 2 tablespoons chili powder
02 - 1 tablespoon ground cumin
03 - 1 tablespoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon Mexican oregano
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt
→ Filling
09 - 2 large sweet potatoes, peeled and cubed (about 2 pounds)
10 - 2 tablespoons olive oil
11 - 1 can (15 ounces) black beans, drained and rinsed
12 - 1 cup corn kernels, fresh or frozen
13 - 1/2 cup diced red onion
14 - 2 tablespoons Southwest spice blend
→ Chipotle Sauce
15 - 2 tablespoons olive oil
16 - 1 small onion, diced
17 - 3 cloves garlic, minced
18 - 1 can (14 ounces) fire-roasted diced tomatoes
19 - 2 to 3 chipotle peppers in adobo sauce, minced
20 - 1 tablespoon adobo sauce from can
21 - 1 teaspoon ground cumin
22 - 1/2 teaspoon smoked paprika
23 - Salt and black pepper, to taste
→ Assembly
24 - 12 corn tortillas
25 - 2 cups shredded Mexican blend cheese
26 - 1/4 cup chopped fresh cilantro
27 - Lime wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Toss cubed sweet potatoes with olive oil and 1 tablespoon Southwest spice blend. Spread on a baking sheet and roast for 20–25 minutes, turning once, until tender and lightly caramelized.
02 - In a saucepan over medium heat, warm olive oil and sauté onion until softened, about 4 minutes. Add garlic, cumin, and smoked paprika; cook for 30 seconds. Stir in diced tomatoes, chipotle peppers, adobo sauce, salt, and pepper. Simmer for 10 minutes until thickened. For a smooth sauce, blend until desired consistency is reached.
03 - In a large bowl, gently mix roasted sweet potatoes, black beans, corn, diced red onion, and remaining 1 tablespoon Southwest spice blend until evenly combined.
04 - Wrap tortillas in damp paper towels and microwave for 1 minute or heat individually in a dry skillet until pliable.
05 - Lower oven temperature to 375°F. Spread 1/2 cup of chipotle sauce in the bottom of a 9×13-inch baking dish. Place about 1/3 cup filling along the center of each tortilla, roll tightly, and arrange seam-side down in the dish. Cover with remaining chipotle sauce and sprinkle evenly with shredded cheese.
06 - Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes, or until cheese is melted and bubbling.
07 - Top with chopped cilantro and serve hot with lime wedges on the side.
