Deconstructed Red Bean Enchiladas

Heat oven to 350°F. Rinse and chop the sweet potato into 1/2 inch cubes. Put the sweet potato on a rimmed baking sheet and drizzle with 2 tablespoons vegetable oil. Bake until crisp in places, about 15 to 20 minutes.

Put a large skillet over medium-high heat and add 2 tablespoons of oil. Stir in flour and cook, stirring constantly, until it is light brown or about 4 minutes. Add the tomato paste and chili powder, and cook until fragrant stirring constantly to prevent burning, about 2 to 3 minutes.

Add 3 cups of water, cumin, chipotle powder, garlic powder, and onion powder to the skillet and stir until smooth. Reduce heat and continue cooking until slightly thickened, about 8-10 minutes. Season to taste with salt.

Rinse, trim, and chop the red pepper. Peel and chop the onion and 2 cloves of garlic. Rinse and slice the scallions. Drain and rinse the beans. Put a large pot over medium heat and add 2 tablespoons oil. Add the onion and the garlic and cook until translucent, 3 to 5 minutes. Add the corn, red pepper, and the beans; cook 5 minutes, or until the peppers soften.

Add the sweet potatoes and enchilada sauce to pot with the bean mixture and cook until hot, about 2 minutes. Place 4 tortillas on a baking sheet. Spread half of the bean mixture evenly among tortillas. Top with remaining 4 tortillas and then the remaining bean mixture; bake 7 to 10 minutes, or until edges are slightly crisp. Cut the avocados in half and divide atop the enchiladas along with the scallions.