1 tablespoon avocado oil
1 small red onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 lbs. sweet potatoes, peeled and cut into 1" cubes
2 tablespoons water
One 15 Oz. can black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
8 soft taco size tortillas
One 28 Oz. can Enchilada Sauce
1 1/2 cups Mexican blend, shredded cheese
chopped cilantro and sliced avocado, for serving
Preheat the oven to 350.
Grease a 9" x 13" baking dish with olive oil cooking spray.
Heat avocado oil in a large fry pan over medium heat.
Add onion and cook until softened, about 5 minutes.
Add spices and cook for 30 seconds, then add sweet potato.
Sautee for 1 minute, then add water and cook covered for 10 minutes, stirring occasionally.
Stir in black beans and corn and cook for 5 minutes more or until the potatoes are tender, then remove from heat.
Fill each tortilla with 1/2 cup of filling and top with enchilada sauce and cheese.
Roll up tortillas and place in the baking dish and top with remaining enchilada sauce and cheese.
Cook for 20 to 30 minutes or until bubbly and golden.
Serve with chopped fresh cilantro and sliced avocado. Enjoy!