Heat your oven to 425 degrees F. Pierce the sweet potatoes a few times with a fork and place on a sheet pan. Bake the potatoes until tender and easily pierced with a knife, 40 minutes to 1 hour (see Cook’s Note). Set aside until cool enough to handle. Leave the oven heated.
For the sauce: Heat the oil in a medium saucepan over medium heat. Add the onion, season with salt and pepper and cook until soft and lightly golden, 3 to 4 minutes. Add the garlic, chili powder, cumin, oregano and cinnamon and cook for 30 seconds. Sprinkle in the flour, stir to combine and allow the flour to toast for 30 seconds. Whisk in the tomato paste then slowly add in the vegetable broth. Turn the heat down to low and simmer until thickened to about the consistency of whipping cream, 10 to 15 minutes. Add the vinegar and set aside or transfer to a container and store in the fridge for up to 1 week or in the freezer for up to 3 months.
For the enchiladas: Meanwhile, place a large skillet over medium heat, add the oil and onion, and season with salt and pepper. Cook until the onion is tender and lightly golden, 3 to 4 minutes, then stir in the garlic and cook for 30 seconds. Add the tomato paste, tofu, chili powder, cumin and smoked paprika and season with salt and pepper. Cook, stirring occasionally, until the tofu is lightly caramelized, about 2 to 3 minutes, then add the beans and continue to cook until the skins begin to burst, about 5 minutes. Stir in 2 tablespoons of water to deglaze the pan, adding more water if needed then remove from the heat.
Cut the sweet potatoes in half and scoop the flesh into the tofu and bean mixture. Scatter in 1/2 cup of the cheese and, using a fork, roughly mash everything together until well combined. Season with salt and pepper.
Pour about 3/4 cup of the enchilada sauce into the bottom of a 9-by-12-inch baking dish. If your tortillas are stiff or brittle, wrap in a clean kitchen towel and heat in the oven just until warm, 30 seconds to 1 minute. Lay out the tortillas and divide the filling mixture, spreading it down the middle of each tortilla. Roll up the tortillas and place into the baking dish, seam-side down. Pour over the remaining enchilada sauce and bake until bubbling and golden around the edges, 25 minutes.
Serve the enchiladas topped with a drizzle of sour cream and scatter with the remaining 1/4 cup crumbled cheese as well as some green onion and cilantro with lime wedges on the side.
To save time, feel free to cook the sweet potatoes in the microwave.
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