Sweet Potato & Black Bean Enchiladas

• 1 15-oz. can tomato sauce
• 1 3/4 cups low-sodium 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
• 1 Tbs. extra virgin olive oil
• 1 small onion, diced (1 cup)
• 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
• 1 15-oz. can diced tomatoes, drained
• 1 16-oz. jar prepared medium salsa
• 2 cloves garlic, minced (2 tsp.)
• 1 chipotle chile in adobo sauce, drained and minced
• 1 15-oz. can black beans, rinsed and drained
• 1 12-oz. round queso fresco, divided
• extra virgin olive oil, for brushing baking dish
• 16 6-inch corn tortillas, warmed
• 2 limes, cut into wedges
• 1 avocado, sliced
• 1/2 cup sour cream, for garnish
• Cilantro sprigs, for garnish, optional

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat.
2. Whisk to combine, then remove from heat.
3. Season with salt and pepper, if desired.
4. To make Filling: Heat oil in separate saucepan over medium heat.
5. Add onion, and saute 3 to 5 minutes, or until soft.
6. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil.
7. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.
8. Mash mixture with potato masher until combined.
9. Add black beans, and cook 5 minutes.
10. Stir in half of queso fresco, and remove from heat.
11. To assemble Enchiladas: Preheat oven to 350 degrees F. Brush 13- x 9-inch baking dish with oil.
12. Spread 1/2 cup Sauce in bottom of dish.
13. Fill tortillas with Filling.
14. Roll, and pack close together seam-side down in baking dish.
15. Top with remaining Sauce and queso fresco.
16. Bake 15 minutes.
17. Adjust oven to broil.
18. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly.
19. Let rest 10 minutes before serving.
20. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

tomato sauce, vegetable broth, ancho chile powder, chili powder, garlic powder, onion powder, oregano, chile powder, extra virgin olive oil, onion, sweet potatoes, tomatoes, salsa, garlic, black beans, queso fresco, extra virgin olive oil, corn tortillas, avocado, sour cream, cilantro

Taken from www.vegetariantimes.com/recipe/sweet-potato-black-bean-enchiladas/ (may not work)