Ingredients:

  • 2 Tbsp Vegetable Oil or Lard (for sauce)
  • 2 Tbsp All-Purpose Flour (for the roux)
  • 3 Tbsp Ancho Chili Powder (good quality)
  • 1 tsp ground Cumin
  • 1/2 tsp Dried Mexican Oregano
  • 1 Tbsp Tomato Paste
  • 3 cups Hot Vegetable Stock (low sodium)
  • Salt and Black Pepper, to taste
  • 1 large Sweet Potato, diced (approx. 1.5 lbs), peeled
  • 1 Tbsp Olive Oil (for roasting/sautéing)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 (15-oz) can Black Beans, rinsed and drained
  • 1/2 cup Frozen Sweetcorn, thawed
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chipotle Powder (or cayenne)
  • 1 Tbsp freshly squeezed Lime Juice
  • 12 Corn or Flour Tortillas (6-inch)
  • 2 Tbsp Vegetable Oil (for softening tortillas)
  • 5 cups grated Monterey Jack or Mexican Blend Cheese
  • 1/4 cup Fresh Coriander (Cilantro), for garnish

Instructions:

  1. Roast the Sweet Potato: Preheat oven to 400°F (200°C). Toss diced sweet potato with 1 Tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 15–20 minutes, or until tender and lightly caramelized. Set aside.
  2. Sauté Aromatics: In a skillet, heat 1 Tbsp olive oil over medium heat. Add the onion and sauté until soft (about 5 minutes). Add the minced garlic, smoked paprika, and chipotle powder; cook for 1 minute until fragrant.
  3. Combine Filling: Add the roasted sweet potato, drained black beans, and sweetcorn to the skillet. Stir gently and cook for 2–3 minutes to warm through. Stir in the lime juice and adjust seasoning. Remove from heat.
  4. Build the Roux: In a large saucepan, heat 2 Tbsp oil over medium heat. Whisk in the flour until a thick paste forms (the roux). Cook for 1 minute.
  5. Bloom Spices: Reduce heat to low. Whisk in the chili powder, cumin, oregano, and tomato paste. Cook for 1 minute until fragrant.
  6. Whisk in Liquid: Slowly whisk in the hot vegetable stock, ensuring no lumps form. Increase heat and bring to a simmer. Reduce heat and simmer gently for 10–15 minutes, stirring occasionally, until the sauce has slightly thickened to coat the back of a spoon. Season generously with salt and pepper.
  7. Prep Dish & Sauce: Pour approximately 1 cup (240ml) of the finished sauce into the bottom of a 9x13 inch baking dish and spread evenly.
  8. Soften Tortillas: Lightly brush or spray the tortillas with vegetable oil, or flash them on a hot, dry pan for 30 seconds per side. This step is crucial to prevent tearing.
  9. Fill and Roll: Dip one softened tortilla quickly into the remaining enchilada sauce to coat both sides. Place 2–3 spoonfuls of the filling down the center line. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  10. Top and Finish: Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle generously with the grated cheese.
  11. Bake: Bake in the preheated 400°F (200°C) oven for 20–25 minutes, or until the cheese is melted, bubbly, and the sauce is hot throughout.
  12. Rest and Garnish: Let the enchiladas rest for 5–10 minutes before serving. Garnish generously with fresh coriander (cilantro).