Sweet Potato and Black Bean Enchiladas

• 2 medium sweet potatoes, peeled and cubed1 1/2 lb sweet potato, peeled and cubed
• 1 can black beans, drained and rinsed15 oz black beans, drained and rinsed
• 12 corn tortillas12 corn tortillas
• 2 cups red enchilada sauce2 cups enchilada sauce
• 2 cups shredded Monterey Jack2 cups shredded cheese, shredded2 cups dairy-free shredded cheese2 cups dairy-free shredded cheese, shredded — melts a little slower, so give it a few extra minutes
• a glug of olive oil2 tbsp olive oil
• 1 tsp ground cumin1 tsp ground cumin
• 1 tsp chili powder1 tsp chili powder
• 2 cloves of garlic, minced2 garlics, minced
• a squeeze of lime1 tbsp lime
• a handful of cilantro, chopped1/4 cup fresh cilantro, chopped
• salt to tastesalt, to taste

Steps

1. Heat the oven to 425F. Toss the sweet potato cubes with oil, cumin, chili powder, and a little salt, spread on a sheet pan, and roast 20 to 25 minutes until tender and lightly browned.
2. Scrape the roasted sweet potato into a bowl. Add the black beans, half the cheese, the garlic, and lime juice. Mash lightly so it holds together but keeps some texture.
3. Lower the oven to 375F. Spread about a third of the enchilada sauce across the bottom of a 9x13 baking dish.
4. Warm the tortillas briefly so they roll without cracking. Spoon filling down the center of each, roll up, and lay seam-side down in the dish.
5. Pour the rest of the sauce over the top and scatter on the remaining cheese.
6. Bake 20 to 25 minutes until the sauce bubbles and the cheese melts. Let it rest 5 minutes, then top with cilantro and serve with lime.