Add enough water JUST to be able to see a water line, but not above the vegetables.(The water assists in cooking down the vegetables, but you don’t want this to be soupy).
Bring to a simmer and let it cook for 20-30 minutes, adding water as necessary.
Serve warm with desired toppings and enjoy!
Prepare the Red Enchilada Sauce
In a medium saucepan, melt butter over medium heat.
Add flour and stirring occasionally, cook for one minute.
Add the tomato paste, 2 Tbsp chili powder and the remaining spices. Stir well.
Very slowly add the water or stock, stirring constantly.
Bring the sauce to a simmer and the sauce will thicken slightly.
Taste and add additional chili powder, if more heat is desired.
Add the vinegar and serve warm!
Assemble the Enchiladas
When the sweet potatoes are cooked and the black bean and corn taco filling is ready, you can assemble the tacos.
Take about ¼ cup of red enchilada sauce and smear it on the bottom of a 9”x13” glass baking dish.
Drain the excess liquid from the taco filling. In a large bowl, combine the filling with the sweet potatoes and stir gently to combine.
Measure about 1/3 to 1/2 cup filling into a tortilla, wrap snugly and place at one end of the baking dish. Repeat this process with the remaining filling and tortillas so that you’ve made 12 enchiladas. You may have to use another pan, or you can gently press the enchiladas together to get them all to fit.
Top the enchiladas with the remaining red enchilada sauce and bake in the oven at 400F for about 15 minutes, or until everything is warmed through.