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 with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.

Roast sweet potatoes for 20 minutes until tender and slightly caramelized, stirring halfway through.

While potatoes roast, dice 1 medium red onion and mince 3 cloves of garlic.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened.

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

Drain and rinse 2 cans of black beans. Add to the skillet along with finely chopped chipotle peppers and 1 tbsp adobo sauce. Stir to combine.

Gently fold in the roasted sweet potatoes, juice from half a lime, 1/4 cup chopped cilantro, and remaining salt and pepper. Remove from heat.

Spread 1/2 cup enchilada sauce on the bottom of a 9x13 inch baking dish.

Warm 8 corn tortillas briefly in the microwave or in a dry skillet to make them pliable.

Fill each tortilla with about 1/3 cup of the black bean-sweet potato mixture and roll up. Place seam-side down in the baking dish.

Pour the remaining 1 1/2 cups enchilada sauce over the rolled tortillas and sprinkle with 1 1/2 cups monterey jack cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly browned.

Garnish with remaining 1/4 cup chopped cilantro, diced avocado, and serve with lime wedges from the remaining half lime.