# What You'll Need:
→ Filling
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon kosher salt
10 - 1 can (15 ounces) black beans, rinsed and drained
11 - 1/2 cup fresh cilantro, chopped
12 - 2 tablespoons lime juice
→ Assembly
13 - 8 corn tortillas (6-inch)
14 - 2 cups red enchilada sauce
15 - 1 cup shredded Mexican blend cheese
# Steps to Follow:
01 - Preheat oven to 400°F. Toss diced sweet potatoes with 1/2 tablespoon olive oil on a baking sheet. Spread into an even layer and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.
02 - Heat remaining olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Stir in minced garlic, cumin, chili powder, smoked paprika, pepper, and salt. Cook an additional 1 minute until fragrant.
03 - Add roasted sweet potatoes, black beans, chopped cilantro, and lime juice to skillet. Mix thoroughly and heat for 2-3 minutes until filling is evenly combined and warmed through.
04 - Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften.
05 - Spread 1/2 cup enchilada sauce in the base of a 9x13-inch baking dish. Place approximately 1/3 cup of filling in each tortilla, roll tightly, and arrange seam-side down in the baking dish.
06 - Pour remaining enchilada sauce over rolled tortillas and sprinkle evenly with cheese. Bake at 400°F for 18-20 minutes until cheese is melted and sauce is bubbling.
07 - Allow to cool slightly. Garnish with additional chopped cilantro, if desired, before serving.
