Easy sweet potato enchiladas start with a sheet pan, not a stovetop shortcut. Roast sweet potato, poblano, and onion until the edges char, fold in black beans, sour cream, and melted cheese, then roll the mixture into corn tortillas dipped in a smoky chipotle red sauce. Bake until bubbling, finish under the broiler, and dinner is done. The recipe comes from Serious Eats' test kitchen in Birmingham, Alabama, and runs about 1 hour 35 minutes total, serving 4 to 6.