Crispy Sweet Potato and Black Bean Enmoladas with Toasted Pumpkin Seed Sauce and Lime-Pickled Red Onion

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a sheet pan and toss with 15 ml (1 tbsp) olive oil, half of the cumin, the smoked paprika, 3 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until tender and browned at the edges.

2. 2

   While the sweet potato roasts, heat a medium skillet over medium heat. Add 5 ml (1 tsp) olive oil and sauté half of the garlic for 30 seconds. Add the black beans, the remaining cumin, dried oregano, 30 ml (2 tbsp) water, 1 g (1/4 tsp) salt, and a little black pepper. Cook for 4 to 5 minutes, lightly mashing some of the beans so the filling holds together. Remove from the heat.

3. 3

   For the sauce, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until slightly puffed and fragrant. Set aside.

4. 4

   In the same skillet or on a griddle, roast the tomatillos and ancho chile over medium heat. Cook the tomatillos for 8 to 10 minutes, turning them, until charred in spots and softened. Toast the ancho chile for 20 to 30 seconds per side without burning it. Place the chile in hot water for 10 minutes to soften.

5. 5

   Blend the toasted pumpkin seeds, roasted tomatillos, softened ancho chile, remaining garlic, vegetable broth, and 15 ml (1 tbsp) lime juice until smooth. Add a little more broth if needed to adjust the texture.

6. 6

   Heat 10 ml (2 tsp) olive oil in a saucepan over medium heat and pour in the strained or directly blended sauce. Season with 4 g (3/4 tsp) salt and cook for 6 to 8 minutes, stirring often, until slightly thickened and velvety. Keep warm over low heat.

7. 7

   Toss the red onion with the remaining lime juice, sugar, and a pinch of salt. Let it sit for 10 minutes so it softens and develops a gentle tang.

8. 8

   Once the sweet potato is ready, combine it with the cooked black beans to make the filling. Taste and adjust the salt if needed.

9. 9

   Warm the tortillas on a griddle over medium heat for 20 to 30 seconds per side to make them flexible. Then quickly dip them into the warm sauce or spread a little sauce on both sides. Fill each tortilla with the sweet potato and bean mixture, fold in half, and arrange on plates.

10. 10

    Serve 3 enmoladas per portion. Spoon over more toasted pumpkin seed sauce, then finish with lime-pickled red onion, crumbled queso fresco, and chopped cilantro. Serve immediately while the tortillas are still slightly crisp at the edges.