Black Bean Sweet Potato Enchiladas

Instructions

1. 1

   Heat the oven to 200°C. Lightly coat a 23-by-33-cm baking dish with a small amount of Olive oil. Spread 120 g of Red enchilada sauce over the bottom of the dish.

   ✓ Point de contrôle : The oven has reached 200°C and the dish bottom is covered with a thin, even layer of sauce.
2. 2

   Place Sweet potatoes, peeled and diced in a saucepan and cover with cold water. Bring to a boil, then simmer until the cubes are fork-tender but not waterlogged. Drain thoroughly and set aside.

   ✓ Point de contrôle : A knife slides into the center of a cube with slight resistance, and the pieces hold their shape.

   💡 Astuce du chef : Do not overcook the sweet potato; excess water makes the enchilada filling loose.
3. 3

   Warm Olive oil in a large skillet over medium heat. Add Yellow onion, finely diced and cook until translucent and lightly golden. Add Garlic cloves, minced and cook until fragrant.

   ✓ Point de contrôle : The onion is soft and translucent, and the garlic smells fragrant without becoming brown.

   💡 Astuce du chef : Lower the heat immediately if the garlic begins to color.
4. 4

   Add Chili powder, Ground cumin, and Smoked paprika to the skillet. Stir for 30 seconds to bloom the spices. Add Black beans, drained and rinsed and the cooked sweet potato, then fold gently until combined. Season with Kosher salt.

   ✓ Point de contrôle : The spices smell warm and toasted, and the filling is evenly coated without becoming mashed.
5. 5

   Remove the skillet from the heat. Stir in Lime juice and half of Fresh cilantro, chopped. Taste and adjust the seasoning. The filling should be cohesive but still visibly contain whole black beans and sweet potato pieces.

   ✓ Point de contrôle : The filling tastes savory, smoky, and bright, with enough moisture to hold together when pressed into a tortilla.

   💡 Astuce du chef : Mash a few sweet potato cubes against the side of the skillet if the filling does not bind.
6. 6

   Warm Corn tortillas one at a time in a dry skillet for 10 to 15 seconds per side, or wrap them in a damp towel and microwave briefly. Keep the warmed tortillas covered so they stay flexible.

   ✓ Point de contrôle : Each tortilla bends easily without cracking at the edge.
7. 7

   Spoon about 150 g of filling across the lower third of each Corn tortillas. Roll each tortilla tightly and place it seam-side down in the prepared dish. Arrange the enchiladas snugly in a single layer.

   ✓ Point de contrôle : The rolls are compact, evenly filled, and placed seam-side down so they will not open during baking.

   💡 Astuce du chef : Avoid overfilling; a slightly smaller amount makes tighter rolls and prevents splitting.
8. 8

   Pour the remaining Red enchilada sauce evenly over the rolled enchiladas, making sure the tortilla edges are coated. Sprinkle Sharp cheddar cheese, shredded evenly across the top.

   ✓ Point de contrôle : The tortillas are covered with sauce and no dry corners remain.
9. 9

   Bake the enchiladas uncovered at 200°C until the sauce bubbles around the edges and Sharp cheddar cheese, shredded is fully melted with a few golden spots.

   ✓ Point de contrôle : The sauce is visibly bubbling, the cheese is melted, and the tortilla edges are lightly crisp.

   💡 Astuce du chef : If the cheese browns too quickly, loosely cover the dish with foil for the remaining baking time.
10. 10

    Rest the enchiladas before serving. Garnish with the remaining Fresh cilantro, chopped and sliced Avocado, sliced. Serve hot with additional lime if desired.

    ✓ Point de contrôle : The filling has settled, the sauce is still warm, and each enchilada lifts without collapsing.