Roasted sweet potato and black bean enchiladas with smoky red sauce

• 500 g sweet potatoespeeled and cut into 1cm cubes
• 2 tbs avocado oil
• 2 tsp ground cumin
• 1 ½ tsp smoked paprika
• 1 tbs chili powder
• 3 garlic clovesminced
• 1 can black beans400g can, drained and rinsed
• 1 limejuiced
• 1 ½ tsp kosher salt
• 12 corn tortillas15cm (6-inch)
• 400 ml tomato passata
• 1 tsp ancho chile powder
• ½ tsp dried oregano
• 120 ml vegetable broth
• 150 g shredded Monterey Jack cheese
• 10 g fresh cilantroroughly chopped
• 60 ml sour cream

1. 1

   Preheat your oven to 220°C (425°F). Toss the cubed sweet potatoes on the sheet pan with 1 tablespoon of avocado oil, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 0.5 teaspoon of salt. Spread in a single layer and roast until tender and caramelized at the edges, about 15 minutes. Reduce oven to 190°C (375°F) when they come out.

   Tip: Cut the cubes small — 1cm or so — so they roast fast and get plenty of golden edges.

2. 2

   While the sweet potatoes roast, make the enchilada sauce. Heat the remaining 1 tablespoon of avocado oil in the saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the tomato passata, vegetable broth, chili powder, ancho chile powder, remaining 0.5 teaspoon of smoked paprika, dried oregano, and 0.5 teaspoon of salt. Whisk to combine, bring to a gentle simmer, and cook for 5 minutes until slightly thickened. Remove from heat.

   Tip: Ancho chile powder is what gives this sauce its smoky depth without real heat. If you only have regular chili powder, use an extra teaspoon of that plus a pinch of smoked paprika.

3. 3

   In the large mixing bowl, combine the roasted sweet potatoes with the drained black beans, remaining 1 teaspoon of cumin, lime juice, and 0.5 teaspoon of salt. Gently fold everything together, lightly mashing a few beans as you go to help the filling stick together.

4. 4

   Spread about 80ml of the enchilada sauce across the bottom of the baking dish. Warm the corn tortillas in the microwave wrapped in a damp paper towel for 30-45 seconds so they're pliable and won't crack.

   Tip: This step matters — cold corn tortillas will split on you. The damp towel steams them just enough.

5. 5

   Place about 3 tablespoons of the sweet potato and black bean filling down the center of each tortilla, roll it up snugly, and place seam-side down in the baking dish. Repeat with all 12 tortillas, fitting them tightly together.

6. 6

   Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover the edges (exposed tortilla dries out fast). Scatter the shredded Monterey Jack cheese over the top. Cover the dish tightly with aluminum foil.

7. 7

   Bake covered for 10 minutes, then remove the foil and bake for another 5 minutes until the cheese is melted and bubbling with golden spots at the edges.

   Tip: The covered phase heats everything through and steams the tortillas tender. The uncovered phase gets that irresistible bubbly cheese top.

8. 8

   Let the enchiladas rest for 3-4 minutes out of the oven — they'll firm up slightly and be much easier to serve. Top with dollops of sour cream and the chopped cilantro.

   Tip: Leftovers keep well in the fridge for up to 3 days. Reheat covered with foil at 175°C (350°F) for 15-20 minutes until heated through.

• sheet pan (half-sheet (18x13 inch))
• saucepan (2-liter (2-quart))
• baking dish (23x33cm (9x13 inch))
• cutting board
• chef's knife
• mixing bowl (large)
• whisk
• aluminum foil

Per serving

Nutritional values are estimates only.