Black Bean Enchiladas

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Step 3: Stir in the minced garlic, ground cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.
4. Step 4: Add the diced sweet potato to the skillet and cook, stirring occasionally, until it begins to soften, about 10 minutes.
5. Step 5: Stir in the black beans and diced tomatoes. Season with salt and pepper to taste, and let the mixture simmer for about 5 minutes.
6. Step 6: Warm the corn tortillas in the microwave or a dry skillet until pliable. Fill each tortilla with a portion of the sweet potato and black bean mixture, then roll up and place seam-side down in a baking dish.
7. Step 7: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish.
8. Step 8: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes, until heated through.
9. Step 9: Remove the foil and bake for an additional 5 minutes to slightly thicken the sauce.
10. Step 10: Garnish the enchiladas with chopped fresh cilantro and sliced avocado before serving.