Mary Berg's Sweet Potato Enchiladas

Serves 4 to 6

Ingredients:

For the sauce
3 tablespoons canola oil
½ yellow onion, minced
Salt & pepper
2 garlic cloves, minced
3–4 teaspoons chili powder
1 ½ teaspoons cumin
½ teaspoon dry oregano
1/8 teaspoon cinnamon
2 tablespoons all-purpose flour
¼ cup tomato paste
1 ¾ cups vegetable broth
1 ½ teaspoons cider vinegar

For the enchiladas

2 medium sweet potatoes
2 teaspoons canola oil
½ small onion, minced
Salt & pepper
2 garlic cloves, minced
175g extra firm tofu, crumbled
1 (540ml) can black beans, drained and rinsed
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
2 handfuls baby spinach
2–4 tablespoons water
¾ cup crumbled queso fresco or feta cheese, divided
12 flour or corn tortillas, warmed
Sour cream, green onions or pickled red onions, cilantro, &/or lime wedges, for serving

Directions:

1. For the sauce, heat the oil in a medium saucepan over medium heat. Add in the onion, season with salt and pepper, and cook until soft, 3 to 4 minutes. Add in the garlic, chili powder, cumin, oregano, and cinnamon and cook for 30 seconds. Sprinkle over the flour, stir to combine, and cook for 30 seconds. With a whisk, stir in the tomato paste then slowly whisk in the vegetable broth. Turn the heat down to low and simmer for 10 to 15 minutes until thickened. Add in the vinegar and set aside or transfer to a container and store in the fridge for up to one week or in the freezer for up to 3 months.
2. For the enchiladas, heat your oven to 425ºF. Pierce the sweet potatoes a few times with a fork and place on a sheet pan. Bake the potatoes for 40 to 45 minutes or until tender and easily pierced with a knife. Alternatively, cook the sweet potatoes in the microwave until tender. Set aside until cool enough to handle.
3. Meanwhile, place a large sauté pan over medium heat, add in the oil and onion, and season with salt and pepper. Cook for 3 to 4 minutes until the onion is softened then stir in the garlic and cook for 30 seconds. Add in the tofu, beans, chili powder, cumin, and smoked paprika and season with salt and pepper. Cook, stirring occasionally, for 5 minutes then add in the spinach. Cook until the spinach is wilted. Stir in 2 tablespoons of water to deglaze the pan, adding more water if needed then remove from the heat.
4. Cut the sweet potatoes in half and scoop the flesh into the tofu and bean mixture. Scatter in ½ cup of the cheese and, using a fork, roughly mash everything together until well combined. Season with salt and pepper.
5. Pour about ¾ cup of the enchilada sauce into the bottom of a 9- by 12-inch baking dish. Lay out the tortillas and divide over the filling mixture, spreading down the middle. Roll the tortillas up and place into the baking dish, seam side down. Pour over the remaining enchilada sauce and bake for 25 minutes or until bubbling and golden around the edges.
6. Serve the enchiladas scattered with the remaining cheese