Source: Vegetarian Times Makes 12 enchiladas
Twelve 6-inch corn tortillas
1 Tbs. extra virgin olive oil
1/4 cup diced onion
1 large sweet potato, peeled and diced
1 cup diced tomatoes
1 cup salsa
1 clove garlic, minced
1/4 cup water
2 cups cooked black beans
1 10-oz. round queso fresco, divided
8oz. can tomato sauce
1 cup low-sodium vegetable broth
1 tsp. chile powder
1/2 tsp. garlic powder
1/2 tsp. minced onion
1/2 tsp. dried oregano
1. To make Filling: Heat oil in saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, and 1/4 cup water; bring to a boil. Reduce heat to medium-low, cover, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
2. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
3. To assemble Enchiladas: Preheat oven to 350ºF. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Cover with foil & bake 15 minutes.