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1
Place onion and garlic on a baking sheet and broil for about 7 minutes, until edges start to char a bit and garlic softens. If some pieces are charring too much, flip them over to expose the other side.
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2
While onion and garlic is broiling, toast pasilla chiles in a dry skillet over high heat until fragrant, about 2 minutes.
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3
Crumble chiles into a blender jar. Add onions, garlic, and tomatoes. Blend until smooth.
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4
Pour tomato mixture into a large skillet. Add ancho and salt and simmer until thickened and darkened, about 15 minutes.
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5
Roast sweet potatoes in a 400 degree oven for about 45 minutes, until very soft. Coarsely mash and set aside. Reduce oven to 350.
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6
Heat 1 teaspoon of olive oil in a large skillet over high heat. Add the mushrooms and cook until edges brown, about 7 minutes. Only stir the mushrooms once or twice while cooking to let them get a nice sear. Remove the mushrooms and place in a large bowl.
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7
In the same skillet, heat another teaspoon of olive oil over medium high heat. Add the onion and garlic and cook until softened, about 3 to 4 minutes. Add the cumin and cook for another 30 seconds. Add onion mixture to bowl with mushrooms.
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8
Place 1/3 of sauce in the bottom of a baking dish in the ballpark of 9 x 13.
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9
Add sweet potato and black beans to mushroom mixture and stir to combine. Divide mixture between the 6 tortillas, rolling each tortilla around the filling and placing seam side down in the baking dish. Cover with the remaining sauce and grated cheese. At this point, you can cover and refrigerate for a day or so. Remove tin foil before baking.
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10
Bake enchiladas for 30 minutes, until cheese is melted and enchiladas are heated through.
