Sweet Potato Enchiladas

Instructions

1. Prepare the sweet potatoes
   Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through. Reduce oven temperature to 375°F (190°C) after removing the sweet potatoes.
2. Prepare the filling
   While sweet potatoes are roasting, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened. Add garlic and jalapeño, cooking for 1 minute until fragrant. Stir in black beans, cumin, smoked paprika, and chili powder. Cook for 2-3 minutes. When sweet potatoes are done, gently fold them into the bean mixture. Season with salt and pepper to taste.
3. Soften the tortillas
   Wrap tortillas in a damp paper towel and microwave for 30 seconds, or brush each with a little oil and warm in a skillet for a few seconds per side. This makes them pliable and prevents cracking when rolled.
4. Assemble the enchiladas
   Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch baking dish. Fill each tortilla with about 1/4 cup of the sweet potato-bean mixture and 1 tablespoon of cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
5. Add sauce and cheese
   Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas, making sure to cover all exposed areas. Sprinkle the remaining cheese over the top.
6. Bake the enchiladas
   Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and beginning to brown in spots.
7. Garnish and serve
   Let the enchiladas rest for 5 minutes before serving. Sprinkle with fresh cilantro and serve with sliced avocado on the side. Add a dollop of sour cream or Greek yogurt if desired.