Enchiladas de Boniato y Judías Negras

Ingredientes

• 1 cup pumpkin puree
• 2 cups vegetable broth
• 1 tablespoon maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1 pinch nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 chipotle pepper in adobo sauce with 1 teaspoon sauce (can add more, depending on preference)
• 1 tablespoon olive oil
• 2 cups diced sweet potatoes
• 1 cup diced white onion
• 1 15 ounce can black beans, drained and rinsed
• 1 4 ounce can green chilis
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon cayenne
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 cup chopped cilantro (plus more for garnish)
• 8 tortillas
• 3/4 cup shredded cheddar cheese (vegan works!)

Preparación

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   --- Make the Enchilada Sauce ---

3. 3

   Place all of the ingredients for the sauce in a blender and puree until creamy. Season to taste, adding more salt/chipotle peppers/pumpkin as desired. Set aside.

4. 4

   --- Make the sweet potato and black bean enchilada filling ---

5. 5

   Heat the olive oil in a large skillet over medium heat. Add the onion and sweet potatoes and cook, stirring often, until just softened, about 10-15 minutes. If the potatoes are sticking too much to the pan, add in a splash of water to loosen them.

6. 6

   Add in all of the remaining ingredients except for the cilantro and cook until warm, another 3-4 minutes. Stir in 1/4 cup of the enchilada sauce and 1/4 cup shredded cheese and stir until cheese is melted into the filling. Season to taste and stir in the cilantro.

7. 7

   --- Assemble ---

8. 8

   Place a thin layer of sauce in the base of a 9x13 casserole dish. Spread a few spoons of the filling into a tortilla, then tightly roll. Place seam down in the prepared casserole dish, then repeat with the rest of the filling/tortillas. Cover with the rest of the sauce and sprinkle with the remaining cheese.

9. 9

   Lightly tent the enchiladas with foil, then place in the oven for 20 minutes. Remove the foil and let cook another 5 minutes until the cheese is bubbly. Remove from oven, let sit for 5 minutes then serve!