SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS

Steps:

• Make the enchilada sauce: Dump all but lime juice into a medium saucepan and bring to simmer. Use a whisk. Let simmer together for 10 to 15 minutes until sauce thickens. Add lime juice and turn off heat. Let cool. To cook sweet potato, fill medium saucepan with an inch or two of water, and bring to a boil over medium heat. Throw in metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump in a bowl and smash the pieces around. Some chunks are fine. While the sweet potato steams, heat the oil over medium heat in large saucepan. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Toss in squash and cook for another min. Add chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until combined. Now you’re going to make the enchiladas. Oven to 375F. Cover the bottom of 9 x 13-inch baking dish with about 11/2 cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. Keep going until you run out of space or filling. Cover the enchiladas with remaining sauce, cover the dish tightly with foil; put in oven for 20 min. Remove foil and cook for 5 more min. Let it cool for a min or two before serving. Top with sliced avocado or chopped cilantro. * You really just need 1 large cooked sweet potato. If you have a leftover roasted sweet potato or something, just scoop out the flesh and move on with the recipe. Or steam it in the microwave if that is your shit: Stab it with a fork, then cook on high for 5 minutes, flip, then 5 minutes more ** Or one 15-ounce can