sweet potato enchiladas with roasted pepper sauce

Ingredients

• ROASTED POBLANO & JALAPENO SAUCE
• 2 medium poblano pepper
• 1 medium jalapeno pepper, halved and seeds removed
• 1 medium onion, cut in half
• 4 cloves garlic
• extra virgin olive oil
• salt
• 1 cup cilantro, chopped
• 1 cup vegetable broth
• 1 cup Mexican crema
• 4 tablespoons sour cream
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• salt and pepper
• PICKLED RED ONION
• 1 red onion, sliced
• 1 cup vinegar
• 2/3 cup water
• 2/3 cup granulated sugar
• 2 tablespoons salt
• FILLING
• 2 tablespoons olive oil
• 1 large sweet potato, peeled cut into small dice
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 cup frozen sweet corn
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 15 ounces canned black beans, drained
• 1/2 cup fresh cilantro, chopped
• salt, to taste
• ENCHILADA
• 18 6 inch soft corn tortillas
• 1 cup shredded pepper Jack cheese
• 1 cup shredded Monterey Jack cheese
• GARNISHES
• roasted salted pepitas
• pickled red onion