Vegetarian Enchiladas

Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.

Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.

Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.

Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.

Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.

Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.

Bake the enchiladas for about 10 minutes, until the cheese has melted.

Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.

Enjoy!