Smoky Black Bean & Sweet Potato Enchiladas

Preheat oven to 400°F (200°C). Peel and dice 2 medium sweet potatoes into 1/2-inch cubes.

Toss sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized, stirring halfway through.

While sweet potatoes roast, finely dice 1/2 medium red onion and 1 medium red bell pepper. Mince 3 cloves of garlic.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sautéing for 5 minutes until softened.

Add minced garlic, 1 teaspoon smoked paprika, 1 teaspoon cumin, and 1/2 teaspoon chili powder to the skillet. Cook for 1 minute until fragrant.

Drain and rinse 1 can of black beans. Add beans, 1 cup corn kernels, and 2 tablespoons chopped chipotle peppers in adobo sauce to the skillet. Stir to combine.

When sweet potatoes are done, add them to the skillet. Squeeze juice from half a lime over the mixture and stir in 2 tablespoons chopped cilantro. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Reduce oven temperature to 375°F (190°C). Spread 1/2 cup enchilada sauce in the bottom of a 9x13 inch baking dish.

Warm 9 corn tortillas briefly in the microwave or in a dry skillet to make them pliable.

Place about 1/3 cup of the sweet potato-black bean filling in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish.

Pour remaining 1 1/2 cups enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle 1 1/2 cups shredded Monterey Jack cheese evenly over the top.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes until cheese is bubbly and golden.

While enchiladas bake, dice the avocado and chop the remaining cilantro for garnish.

Let enchiladas rest for 5 minutes before serving. Garnish with diced avocado, remaining cilantro, a dollop of sour cream, and a squeeze of lime juice from the remaining half lime.