Sweet Potato and Black Bean Enchiladas
- To make sauce: Bring all ingredients to a simmer in a saucepan over med heat. Whisk to combine, then remove from heat. Season with salt and pepper if desired.
- To make filling: Heat olive oil in a separate saucepan over med heat. Add onion and saute 5 min or until soft. Add sweet potatoes, tomatoes, salsa,, garlic, chili, and 1/2 cup water. Bring to a boil. Reduce heat to medium-low and simmer 30-140 minutes or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans and cook 5 minutes. Stir in half the queso fresco and remove from heat.
- To assemble: Preheat oven to 350 degrees. Brush a 13x9 baking dish with oil. Spread 1/2 cup sauce in bottom. Fill tortillas with filling. Roll, and pack close together, seam side down. Top with remaining sauce and queso fresco. Bake 15 minutes.
- Adjust the oven to broil for 5 minutes or until cheese is browned and bubbly. Let rest a few minutes before serving. Garnish with avocado and sour cream.