Sweet Potato & Black Bean Enchiladas

Sauce
1 15oz can tomato sauce
1 3/4 cup vegetable broth
1 tsp ancho chile powder
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp chipotle chile powder

Filling
1 Tbs extra virgin olive oil
1 small onion, diced
1 1/2 lb sweet potatoes, peeled and diced
1 15oz can diced tomatoes, drained
1 16oz jar prepared medium salsa
2 cloves garlic, minced
1 chipotle chile in adobo sauce, drained and minced
1 15oz can black beans, rinsed and drained
1 12oz round queso fresco, divided

Enchiladas
extra virgin olive oil, for brushing baking dish
16 6-inch corn tortillas, warmed
1 avocado, sliced, for garnish
1/2 cup sour cream, for garnish

1) To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
2) To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile 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.
3) To assemble Enchiladas: Preheat oven to 350F. 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.
4) Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with avocados and sour cream.

Review: Wow, this recipe is quite the endeavor! I decided not to make the sauce from scratch, as I lacked the vast majority of the ingredients. If I had to buy everything, it'd be a $50 enchilada recipe! So, I bought canned red enchilada sauce, but will make it from scratch someday. I also couldn't find queso fresco, and just used a bag of 4 cheese Mexican blend shredded cheese. The filling made so much, I easily could have made 2 pans of enchiladas. Instead, I tried to cram as many as I could into my lasagna pan. It ended up being a crammed mess, that was very choppy and disintegrated when I scooped it out. Serving bowls looked like piles of pre-digested enchilada. But, it was incredibly yummy and definitely worth the mess! It was spicy, with a strong tomato flavor. It wasn't as sweet as other recipes I made using very similar ingredients! Mike complained it was a little spicy and accused me of using more than one chipotle pepper. I didn't, but I may have to use 1/2 pepper next time.

Adapted from:

http://www.vegetariantimes.com/recipe/sweet-potato-black-bean-enchiladas/