Sweet Potato and Black Bean Enchiladas with Crunchy Lime Slaw

Make it

Instructions

1. 01

   Prepare the oven, pans, and vegetables

   Set an oven rack in the center and preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Spread 1 tsp olive oil over the inside of a 9-by-13-inch baking dish so it is greased and ready for assembly. Wash, peel, and cut 600 g sweet potatoes into ½-inch cubes. Wash, core, and dice 1 red bell pepper into ½-inch pieces. Spread the vegetables on the lined baking sheet; toss with 1 tbsp olive oil, 1 tsp ground cumin, and ½ tsp kosher salt in an even layer. | Why: Even-size pieces roast at the same rate, and greasing the dish now prevents sticking later.

2. 02

   Roast the filling vegetables

   Put the lined baking sheet into the hot oven and roast for 25 minutes, stirring once halfway through. The sweet potatoes should be tender when pierced with a fork and lightly browned at the edges; if still firm, roast for another 3–5 minutes. Keep the oven at 425°F (220°C) for baking the enchiladas. | Why: Roasting concentrates sweetness and keeps the filling from becoming watery.

3. 03

   Make the lime slaw while the vegetables roast

   Wash and thinly slice 150 g green cabbage. Wash 1 lime, cut it in half, and squeeze out its juice. Toss the cabbage with the lime juice and ¼ tsp kosher salt in a bowl; set aside at room temperature while the enchiladas bake. Wash, dry, and chop 10 g fresh cilantro, and reserve it for serving. | Why: A short rest softens the cabbage slightly while preserving its crisp bite.

4. 04

   Drain the beans and finish the filling

   While the vegetables roast, drain and rinse 240 g canned black beans in a colander, then let them drain well. Once the roasted vegetables are fork-tender, tip them into a bowl and gently mix with the drained beans. | Why: Well-drained beans keep the enchiladas hearty rather than soggy.

5. 05

   Warm, fill, and roll the tortillas

   Spread 100 ml red enchilada sauce across the bottom of the greased baking dish. Set a dry skillet over medium heat and heat it for 1 minute. Warm 8 corn tortillas, one at a time, for about 15 seconds per side, until flexible but not crisp; stack them on a plate under a clean towel. Divide the filling among the tortillas, roll each snugly, and arrange seam-side down in the sauced dish. | Why: Warm tortillas bend without cracking, and sauce underneath keeps them tender.

6. 06

   Sauce, bake, and rest

   Pour 300 ml red enchilada sauce evenly over the rolled tortillas, then scatter 160 g shredded cheddar cheese on top. Bake the dish, uncovered, on the center rack at 425°F (220°C) for 18–20 minutes, until the sauce bubbles at the edges and the cheese is fully melted with golden spots. Remove carefully and rest for 5 minutes before serving. | Why: Baking melds the filling and sauce; resting helps each portion hold together.

7. 07

   Finish and serve

   Spoon the lime slaw over the rested enchiladas, sprinkle with the reserved chopped cilantro, and serve 2 enchiladas per person while warm. | Why: Adding the slaw at the end preserves its bright flavor and crunch.