Sweet Potato and Black Bean Chilaquiles

Ingredients

• 2 large or 3 medium tomatoes, cut into large pieces
• 1 large onion, peeled and cut into quarters
• 2 jalapeño peppers, stem removed, cut in half lengthwise
• 6 tablespoons vegetable oil, divided
• Kosher salt
• 2 large or 3 medium sweet potatoes, peeled and cut into a small dice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 2 medium garlic cloves, crushed
• 1 canned chile en adobo, finely chopped
• 1 tablespoon red wine vinegar
• 15 small corn tortillas
• 2 cans black beans, rinsed and drained
• 4 green onions, white and green parts, thinly sliced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 avocado, pit removed, sliced
• 1 lime, cut into wedges
• Sour cream, for serving
• Chopped cilantro, for serving

Directions

1. Move the oven racks to the upper-middle and lower-middle spots, then heat the oven to 425 degrees F. Drop the tomatoes, onion, and jalapeños into a large bowl, add 2 tablespoons vegetable oil, season with salt to taste, and toss until everything is glossy. Pour the mixture into an oven-safe dish and roast it on the upper rack for about 30 minutes, until the tomatoes have softened and turned juicy and the onion and peppers are beginning to brown. While that is happening, use that same large bowl for the sweet potatoes: toss them with cumin, chile powder, coriander, salt to taste, and 2 tablespoons oil. Spread the potatoes on a rimmed baking sheet and set it on the lower rack; roast for about 20 minutes, stirring here and there, until they are tender and deeply browned. Take all the vegetables out of the oven, and turn the heat down to 350 degrees F.
2. Scrape the roasted tomatoes, onion, jalapeños, and any juices into a food processor with the garlic cloves, then puree until smooth. Add the chipotle, vinegar, and salt to taste, and give it another blend. Taste the salsa and adjust with more vinegar or salt if it needs it, then put it aside.
3. Arrange the tortillas in a single layer across several large baking sheets. Brush vegetable oil onto both sides, move them to 2 rimmed baking sheets, and bake for about 15 minutes, flipping once, until they are crisp with a little color. Pull them from the oven and let them cool.
4. Now assemble the chilaquiles. Spoon a thin slick of salsa across the bottom of a large glass lasagna pan. Break 5 tortillas into big pieces and scatter them over the salsa. Add half the sweet potatoes, half the black beans, and half the green onions on top. Spoon over half of the salsa that is left, then cover with a third of the cheese. Do the same layering again with 5 more tortillas, the remaining vegetables, the remaining salsa, and another third of the cheese. For the top, add 5 more tortillas and all of the shredded cheese that remains.
5. Coat a large rectangular sheet of aluminum foil with nonstick cooking spray, then cover the baking dish tightly. Slide the dish into the oven and bake for about 25 minutes, until the chilaquiles are heated through and the cheese has melted. Take off the foil and continue baking for about 15 minutes longer, until the cheese on top is browned the way you want it. Take the pan out of the oven and let it sit for 15 minutes before you cut it into 6 to 8 pieces. Serve with sour cream, avocado, cilantro, and lime.