Sweet Potato and Black Bean Enchiladas

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel and dice the sweet potatoes into small cubes.

3. 3

   In a large skillet, heat olive oil over medium heat.

4. 4

   Add diced sweet potatoes and cook for 10-15 minutes until tender, stirring occasionally.

5. 5

   Add chopped red onion and minced garlic to the skillet; cook for 3-4 minutes until onion is translucent.

6. 6

   Stir in drained black beans, cumin, smoked paprika, salt, and pepper; cook for another 5 minutes.

7. 7

   Remove from heat and squeeze lime juice over the mixture, then stir in chopped cilantro.

8. 8

   Fill each tortilla with a portion of the sweet potato mixture and roll up tightly.

9. 9

   Place enchiladas seam-side down in a baking dish.

10. 10

    Pour enchilada sauce evenly over the enchiladas and sprinkle with shredded cheddar cheese.

11. 11

    Cover the dish with foil and bake for 20 minutes.

12. 12

    Remove foil and bake for an additional 10 minutes until cheese is bubbly.

13. 13

    Serve hot, garnished with extra cilantro if desired.