Sweet Potato and Black Bean Enchiladas

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. 2. Reduce oven temperature to 375°F (190°C). Grease a 9x13 inch baking dish. 3. In a large bowl, combine roasted sweet potatoes, black beans, diced onion, and fresh cilantro. Mix well. 4. Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish, spreading evenly. 5. Lightly warm tortillas (microwave for 15-30 seconds or quickly dip in enchilada sauce) to make them pliable. Fill each tortilla with about 1/3 cup of the sweet potato mixture. 6. Roll up each tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. 7. Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle with shredded cheese. 8. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Serve hot.