Black Bean and Sweet Potato Enchiladas

Steps

1. 1

   Heat the oven to 425°F. Toss the sweet potatoes and red onion with the olive oil and 1/2 teaspoon salt on a rimmed sheet pan and spread in one layer. Roast, stirring once, until tender and browned at the edges, 20 to 25 minutes.

2. 2

   Meanwhile, make the sauce. Warm the neutral oil in a saucepan over medium heat. Add the chili powder, cumin, garlic powder and oregano and stir until fragrant, 30 to 45 seconds, without letting the spices scorch. Whisk in the tomato sauce and stock and simmer until slightly thickened, about 10 minutes. Season with the remaining 1/2 teaspoon salt.

3. 3

   Combine the roasted vegetables, black beans, corn and 1 cup of the cheese in a bowl. Lower the oven to 375°F.

4. 4

   Wrap the tortillas in a damp kitchen towel and microwave until warm and pliable, 45 to 60 seconds, so they roll without cracking.

5. 5

   Spread 1/2 cup of the sauce over the bottom of a 9-by-13-inch baking dish. Fill each tortilla with about 1/3 cup of filling, roll it up and set it seam side down in the dish. Pour the remaining sauce over the top, covering the ends, and sprinkle with the remaining cheese.

6. 6

   Cover with foil and bake for 20 minutes.

7. 7

   Uncover and bake until the cheese is melted and browned in spots, about 10 minutes more. Rest for 5 minutes, then top with cilantro.