Step 1

Preheat oven to 375 degrees F.

Step 2

Steam the sweet potato, onion, and bell pepper until you can pierce the sweet potato easily with a fork (approximately 15 minutes)

Step 3

Remove vegetables from the steamer with a spoon and add to a medium sized bowl. Add the smoked paprika (1 teaspoon), cumin (1/2 teaspoon), ground coriander (1/2 teaspoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon), and cilantro, and use a potato masher to mash the vegetables until not quite smooth (leave a few lumps for texture).

Step 4

Add black beans to vegetables; stir to combine.

Step 5

Add a few spoonfuls (about 1/4 cup) of enchilada sauce to the bottom of a 9x13 baking dish.

Step 6

Warm the tortillas in the microwave wrapped in a damp paper towel for 30-45 seconds, to help make them more pliable.

Step 7

Divide the sweet potato mixture evenly into each tortilla, roll, and place seam-side down in the baking dish.

Step 8

Top enchiladas evenly with remaining enchilada sauce, and sprinkle with the cheese.

Step 9

Bake covered with foil for 20 minutes in a 375 degree oven. Uncover and bake for 10 more minutes, until cheese is completely melted and starting to brown.