Sweet Potato, Black Bean, and Squash Enchiladas

Start by making the sauce. Add all the sauce ingredients except the lime juice to a medium saucepan. Bring them to a simmer and stir, breaking up the tomato paste. Simmer for 10 minutes, or until it begins to thicken slightly. Remove from the heat, add the lime juice, and set aside.

Make the filling: Place chopped sweet potatoes in a small sauce pan and add an inch or so of water. Bring the potatoes to a simmer and cover with a lid. Simmer until they are slightly mashable and tender when poked with a fork. Remove them from the heat and drain. Mash them slightly with the maple syrup. You don't need to get them smooth, so leave as many chunks as you want.

In a large skillet, heat the oil over medium heat. Add the onion and saute until it becomes translucent and starts to brown, around 4 minutes. Add the grated squash, and cook for a minute more. Add the chili powder, cumin, salt, minced garlic, and black beans. Cook for another 3 to 4 minutes, then mix in the mashed sweet potatoes. Remove the pan from the heat.

Assemble the enchiladas! Preheat the oven to 375F. Place about a cup of the sauce in the bottom of a 9x13 dish. Wrap the tortillas in a damp cloth or paper towel, and microwave for about 30 seconds to heat them up.

Dip one side of a tortilla in the remaining sauce in the pan. Fill the tortilla with a few spoonfuls of the filling (around 1/3 cup). Roll the tortilla around the filling, and place it seam-side down in the pan. Repeat until you run out of tortillas, space, or filling. (I ran out of space first.) Pour the rest of the sauce evenly over the enchiladas.

Cover the dish with foil and bake for 15 minutes. Take it out, scatter the cheddar cheese over the top, and cook for 10 more minutes. Serve with cilantro, sour cream, and avocado slices.