Make the Sauce: In a small saucepan over medium heat, bring the tomato sauce, ancho chile powder, chili powder, garlic powder, onion powder, oregano, and chipotle powder to a simmer.
Whisk to combine, then remove from the heat.
Season with salt and pepper, if desired. 2.
Cook the Filling: Heat olive oil in a separate large saucepan over medium heat.
Sauté the onion for 3-5 minutes until soft.
Add the sweet potatoes, drained tomatoes, salsa, garlic, chipotle chile, and ½ cup water.
Bring to a boil, then reduce heat and simmer for 30-40 minutes until the sweet potatoes are tender. Mash the mixture until combined, then stir in the black beans and cook for 5 more minutes.
Remove from heat and stir in half of the crumbled queso fresco. 3. Assemble and Bake: Preheat the oven to 350°F / 175°C.
Brush a 13x9-inch baking dish with oil and spread ½ cup of sauce on the bottom. Fill each warm tortilla with the sweet potato mixture, roll it up, and place it seam-side down in the dish.
Top with the remaining sauce and queso fresco, then bake for 15 minutes. 4. Broil and Serve: Switch the oven to broil and cook for 3-5 minutes, until the cheese is browned and bubbly.
Let the enchiladas rest for 10 minutes before serving.
Garnish with fresh lime wedges, avocado slices, sour cream, and cilantro.
Warm your corn tortillas before rolling to make them pliable and prevent cracking. You can warm them in a dry skillet or in the microwave wrapped in a damp paper towel.
