素食辣酱玉米饼馅

将烤箱预热至 350°F (180°C)。 Grease a 9 x 13-inch baking dish with nonstick spray.

将一大锅水用高温煮沸。加入红薯，煮 10 分钟，直至叉子变软。 Drain the sweet potatoes through a colander.

Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.

Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.

Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.

Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce.在上面撒上墨西哥奶酪混合物。

将玉米卷饼烘烤约 10 分钟，直至奶酪融化。

Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.

享受！