Let’s Cook the Sweet Potato Black Bean Enchilada Filling
Heat 1/4 cup veggie broth over medium heat in a large skillet. Add onions and cook until soft, about 5 minutes.
Add garlic, sweet potatoes, salsa, 1/2 cup veggie broth, cumin, chili powder, garlic powder, onion powder, and oregano and cook , covered, over low heat, until potatoes are soft, about 35 minutes. Stir the mixture occasionally and add more veggie broth, 1 tablespoon at a time, if needed.
Stir in black beans and lime juice and continue to cook for another 5 minutes.
Let’s Cook the Enchilada Sauce
Add all sauce ingredients to a medium saucepan and stir well to combine. Heat over medium-low heat until the flavors are well blended, about 10-15 minutes.
Let’s Cook the Sweet Potato Black Bean Enchiladas
Preheat oven to 350 degrees.
Spread 1/2 cup sauce in a large glass baking dish.
Prepare to stuff the tortillas by first steaming them 1-2 at a time in a steamer pot for a few seconds. They should become pliable. Don’t over-steam them or they’ll fall apart.
Add 1/4 cup filling in the center of the tortilla and roll. Place in the dish and continue until the dish is full. Top with 1 cup sauce.
Bake until bubbly, about 20-30 minutes.
Serve topped with extra sauce and cilantro. Add avocado slices if desired.
Serving size is 2 Sweet Potato Black Bean Enchiladas.