Black Bean and Sweet Potato Enchiladas

• Red sauce

• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tsp apple cider vinegar
• 3/4 tsp kosher salt

• Filling

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 red onion, chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels
• 1 (4 oz) can diced green chiles
• 1/2 cup chopped cilantro, plus more to serve
• 2 cups shredded Monterey Jack cheese, divided

• Assembly

• 10 (8-inch) flour or corn tortillas
• Sour cream, avocado and sliced radishes, for serving

1. 1Heat the oven to 425°F (220°C). Toss the sweet potatoes and onion with the oil, cumin and salt on a sheet pan. Roast until tender and browned, 25 minutes.
2. 2Meanwhile, make the sauce: warm the oil in a saucepan over medium, whisk in the flour and spices and cook 1 minute. Whisk in the tomato paste, then slowly the broth. Simmer until slightly thickened, 5–7 minutes. Stir in the vinegar and salt.
3. 3Lower the oven to 375°F (190°C). In a bowl, mix the roasted vegetables, beans, corn, green chiles, cilantro and 1 cup cheese.
4. 4Spread 1/2 cup sauce in a 9x13-inch baking dish. Fill each tortilla with about 1/2 cup filling, roll it up and place seam-side down in the dish.
5. 5Pour the remaining sauce over the top and sprinkle with the remaining cheese. Cover with foil and bake 15 minutes, then uncover and bake until bubbling and golden, 10 minutes more.
6. 6Rest 5 minutes and serve with sour cream, avocado, radishes and cilantro.

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