Vegan enchilada

Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper
1 can black beans, drained and rinsed
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
8-10 corn tortillas
2 cups enchilada sauce
1/2 cup shredded vegan cheese
Optional toppings: avocado, chopped fresh cilantro, diced tomato, sliced jalapeno, vegan sour cream
Directions:
Preheat the oven to 400°F.
In a large bowl, toss the sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
In a separate bowl, mix together the black beans, onion, garlic, and cilantro.
Warm the corn tortillas in the microwave or on a griddle until pliable.
Spoon some of the black bean mixture and roasted sweet potatoes onto each tortilla and roll tightly. Place the rolled enchiladas seam-side down in a 9×13 inch baking dish.
Pour the enchilada sauce over the enchiladas, making sure to cover them completely.
Sprinkle the shredded vegan cheese on top of the enchiladas.
Cover the dish with foil and bake for 20-25 minutes, or until heated through and the cheese is melted.
Serve hot with your favorite toppings.