Step 1

Preheat oven to 425 ºF and line a large rimmed baking sheet with parchment paper.

Step 2

Toss diced sweet potato in the ancho chili powder, 1/2 teaspoon salt, and 1 teaspoon of oil. Spread in an even layer over the prepared baking sheet.

Step 3

Bake for 10 minutes, stir, then replace in oven and bake an additional 10 minutes, or until easily pierced with a fork. Set aside.

Step 4

Place black beans, chipotles, minced garlic, and the 1/2 cup of vegetable broth in a heavy bottomed pot.

Step 5

Bring to a boil, then lower the heat. Keep the beans at an active simmer, stirring occasionally, for about 6 minutes, or until the mixture is thick and saucy and the beans have started to break down a little. Set aside.

Step 6

Preheat the oven to 400 ºF and warm the enchilada sauce.

Step 7

Prepare a 9 x 13 baking pan by spreading about 1/2 cup of enchilada sauce over the bottom of the pan.

Step 8

Pour some enchilada sauce into a plate. Then taking one tortilla at a time, dip each side into the sauce. Add about 2 tablespoons of the chipotle beans and 2 tablespoons of sweet potato to each tortilla. Then roll the tortilla up and place seam side down in the pan. Repeat the process to fill the remaining tortillas, replacing the sauce in the plate as necessary.

Step 9

Once the baking dish is full, pour the remaining sauce over the enchiladas and top with the cheese.

Step 10

Cover with foil, and place in the oven for 20 minutes. Then remove foil and bake an additional 15 minutes. At this point if the cheese needs any additional melting or browning, turn the oven to broil. Watch carefully and remove from oven once you've reached your desired level of browning.

Step 11

Sprinkle with scallion greens and let cool for about 10 minutes before serving.