Step 1

Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.

Step 2

Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.

Step 3

Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.

Step 4

Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.

Step 5

Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.

Step 6

Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.

Step 7

Bake the enchiladas for about 10 minutes, until the cheese has melted.

Step 8

Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.

Step 9

Enjoy!