Sweet potato and black bean enchiladas

Ingredients

Sauce:

  • 530 ml vegetable broth
  • 80 ml tomato paste
  • 37.5 g chili powder
  • 10 g ground cumin
  • 4.5 g dried oregano
  • 2 to 3 cloves garlic, minced
  • 10 ml soy sauce or tamari
  • 15 ml lime juice

Filling:

  • 1 × large sweet potato (about 450 g), chopped
  • 10 ml olive oil
  • 1/2 yellow onion, chopped
  • 1 × zucchini, grated
  • 5 g chili powder
  • 2 × cloves garlic, minced
  • 360 ml cooked black beans**
  • 5 ml maple syrup or agave syrup
  • A pack of corn or flour tortillas
  • Sliced avocado
  • Chopped fresh cilantro
  • 2.5 g ground cumin
  • 2.5 g salt

Method

  • Make the enchilada sauce: Combine all ingredients except the lime juice in a medium saucepan and bring to a simmer. Use a whisk to ensure that the tomato paste is fully incorporated. Let it simmer for 10 to 15 minutes to thicken. Add the lime juice and turn off the heat. Allow it to cool while you prepare the filling.
  • Fill a medium saucepan with an inch or two of water and bring it to a boil over medium heat. Place a metal steamer basket in the saucepan and add the chopped sweet potato. Cover and steam until tender, about 10 to 15 minutes. Transfer to a bowl and mash the pieces lightly; some chunks are fine.
  • While the sweet potato steams, heat the oil in a large skillet or wok over medium heat. Add the onion and sauté until it begins to brown, about 3 to 5 minutes. Add the squash and cook for another minute. Stir in the chili powder, cumin, salt, garlic, and black beans. Cook for an additional 2 minutes, then fold in the mashed sweet potato and maple syrup. Turn off the heat and mix until well combined.
  • Assemble the enchiladas: Preheat oven to 190°C. Grab a 23 x 33 cm baking dish. Cover the bottom of the baking dish with about 360 ml of enchilada sauce. Warm the tortillas using a griddle, oven, or microwave. Dip a tortilla in the sauce in the baking dish to coat the bottom. Fill the tortilla with a couple of spoonfuls of filling, roll it up, and place it seam-side down in the dish. Continue until you run out of space or filling.
  • Cover the enchiladas with the remaining sauce, tightly cover the dish with foil, and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes. Allow to cool for a minute or two before serving. Feel free to top with sliced avocado or chopped cilantro for presentation.
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