OK I'm finally getting round to sharing these amaaazing enchiladas with you. It's only taken, oh, about 5 days. But hey, back off, they're totally worth the wait! And this week is National Vegetarian Week, so at least it's topical now.
I wish I could take the credit for the awesomness of these, but I actually got the recipe from Kevin over at Closet Cooking (click the link for the full original recipe and quantities)
You basically gently cook the onion and garlic in a frying pan. Then add the beans, spices, and some water and leave to simmer.
The only tweak I had to make here was leaving out the chipotle chillies, as I couldn't get hold of any. So instead I added 2tsp smoked paprika to replace that smoky flavour. I have to say, these were pretty spicy, but nothing that a good old dollop of creme fraiche didn't fix.
You'll also need to make some sweet potato mash. I did this just by microwaving two sweet potatoes for about 8 minutes, scooping out the flesh, then adding seasoning and fresh coriander.
Now assemble your enchiladas. Lay some of the spicy bean mixture onto a tortilla. Spread some of the mash on top, then roll it all up.