Sauce (Do this once the filling is simmering)
1 15-oz. can tomato sauce
1 3/4 cups low-sodium vegetable broth
1 tsp. ancho chile powder (I used regular chili powder)
1 tsp. Simply Organic chili powder (I skipped this)
1 tsp. Simply Organic garlic powder
1 tsp. Simply Organic onion powder (I skipped this)
1 tsp. Simply Organic dried oregano
1/2 tsp. Simply Organic chipotle chile powder (I skipped this)
1 tsp all purpose Italian seasoning (since I skipped the above I added this)

Filling (Start on this first. It take the longest)
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can Eden Organic black beans, rinsed and drained
1 12-oz. round queso fresco, divided (I used mild Feta instead)

Enchiladas
Extra virgin olive oil, for brushing baking dish
16 6-inch corn tortillas, warmed
2 limes, cut into wedges, for garnish
1 avocado, sliced, for garnish
1/2 cup sour cream, for garnish
Cilantro sprigs, for garnish, optional