• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper
• 8 corn tortillas
• 1 can enchilada sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh cilantro leaves

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat.
3. Add sweet potatoes, onion, and red bell pepper to the skillet and cook for 10-12 minutes, or until the sweet potatoes are tender.
4. Add the garlic, cumin, smoked paprika, chili powder, salt, and black beans to the skillet and stir to combine.
5. Remove the skillet from heat and set aside.
6. Warm the tortillas in a microwave or on a skillet.
7. Pour a small amount of enchilada sauce on the bottom of a baking dish.
8. Fill each tortilla with a spoonful of the sweet potato and black bean mixture and roll tightly.
9. Place the rolled tortillas seam-side down in the baking dish.
10. Pour the remaining enchilada sauce over the top of the rolled tortillas.
11. Sprinkle the shredded cheese over the top of the sauce.
12. Bake for 15-20 minutes or until the cheese is melted and bubbly.
13. Garnish with fresh cilantro and serve hot.

• This recipe is a healthy and flavorful way to enjoy enchiladas.
• You can also add other vegetables like zucchini or spinach to the sweet potato and black bean mixture.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

These Sweet Potato and Black Bean Enchiladas are a delicious and filling dinner that are perfect for anyone who loves Mexican flavors. The sweet potatoes and black beans add a nice texture and flavor to the dish, while the enchilada sauce and cheese make it rich and comforting. I highly recommend this recipe!