Preheat your oven to 375 degrees F. This sets the stage for perfectly baked enchiladas.
Take a rimmed baking sheet and spread the diced sweet potatoes and onion evenly across it. Drizzle with olive oil and toss everything together, ensuring that the vegetables are well coated. Roasting will concentrate the flavors and soften the veggies beautifully.
Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, or until the vegetables are tender and lightly caramelized. Keep an eye on them; you want them to be soft but not mushy.
Once the vegetables are out of the oven, transfer them to a food processor. Add the cooked brown rice, drained beans, salsa, and salt. Pulse until the mixture is roughly pureed; you’re looking for a nice, chunky blend that will hold up when rolled in the tortillas.
To prepare your baking dish, pour a small amount of enchilada sauce at the bottom, just enough to coat it lightly. This prevents the tortillas from sticking and adds flavor.
Now, take a small tortilla and spoon about half a cup of the filling onto the center. Fold the sides over and roll it tightly, placing it seam side down in your prepared baking dish. Repeat this process until all the filling is used up.
Once all the tortillas are packed snugly in the dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are covered. This is where the flavor really comes together.
Sprinkle the cheddar cheese generously over the enchiladas. Feel free to use as much or as little as you like—more cheese means more gooey goodness!
Place the dish in the oven and bake for 15 to 18 minutes, or until the cheese is melted and bubbly. You want it to be golden and inviting.
Once out of the oven, let the enchiladas cool for a couple of minutes. Serve them warm with a dollop of sour cream or a splash of extra salsa, if desired.
