Mexican Enfrijoladas with Roasted Vegetables

Ingredients

• 1 medium sweet potato, cut into 1/2-inch cubes
• 1 zucchini, cut into half-moons
• 1 red bell pepper, sliced
• 2 tbsp olive oil, divided
• 1 1/2 tsp kosher salt, divided
• 2 cans black beans, drained and rinsed
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 12 small corn tortillas
• 1 avocado, sliced
• 1/3 cup crumbled cotija, cilantro and radish slices

Steps

1. Heat the oven to 425°F. Toss sweet potato, zucchini and pepper with 1 tablespoon oil and 1 teaspoon salt; roast until browned and tender, 22 to 25 minutes.
2. Cook onion in the remaining oil until soft. Add garlic and cumin for 30 seconds, then add beans and broth.
3. Simmer beans 8 minutes and blend until smooth, adding a splash of broth if needed. Keep the sauce warm.
4. Warm tortillas in a dry skillet until flexible. Fill each with roasted vegetables and roll gently.
5. Arrange the enfrijoladas on plates, spoon on bean sauce, and finish with avocado, cotija, cilantro and radishes.

Allergen note: Contains milk if using cotija; verify broth and tortillas if avoiding gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.