Sweet Potato & Black Bean Enchiladas

To make sauce:

Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, remove from heat. Season with salt and pepper, if desired.

To make filling:

Heat oil in separate saucepan over medium heat. Add onion and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chili, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.

Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

To assemble enchiladas:

Preheat oven to 350 degrees. Brush 13x9-inch baking dish with oil.

Spread 1/2 cup sauce in bottom of dish. Fill tortillas with filling. Roll and pack close together seam-side down in baking dish. Top with remaining sauce and queso fresco. Bake 15 minutes.

Adjust oven to broil. Broil enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving.

Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

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