Sweet potato, corn, and black bean enchiladas

This meal is so good. It is one of those meals that feels like it is really bad for you but really it is fairly healthy, especially if you limit the cheese on the top. I didn't really care about it being healthy so I loaded mine up with cheese. Make sure you let these rest a bit after you take them out of the oven, that way they can set up a bit and you make sure you don't burn your mouth.

Ingredients:

1 small sweet potato
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon chili powder
1 tablespoon oil, divided
1/2 small onion, chopped
1/3 cup corn
1/2 can black beans, drained and rinsed
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 tablespoon chopped cilantro leaves
salt and pepper to taste
1 small can enchilada sauce
6 corn tortillas
1/3 cup - 1/2 cup shredded cheddar cheese

Directions:

Preheat oven to 400 degrees. Chop sweet potato into small cubes and toss with garlic powder, cumin, chili powder, and 1 teaspoon of oil. Roast in preheated oven for 15-25 minutes or until tender. While the sweet potato is roasting, heat remaining two teaspoons of oil in a small sauce pan. Add onion and cook for 3-4 minutes or until tender, add frozen corn and heat 2 more minutes, or until corn has heated through. Add black beans, garlic, cumin, and chili powder and heat for 2 more minutes so the beans warm through. Remove from heat. Add the sweet potato chunks when they are done and stir to combine, season with salt and pepper. Turn oven down to 350. In a small baking dish, place 1/3 cup enchilada sauce in the bottom. Take a corn tortilla and stuff with 1/4 cup (or so, just eyeball it) of filling and roll up. Place it seam side down in the pan and repeat with the rest of the tortillas and filling. Once the pan is full pour the remaining enchilada sauce on top and sprinkle with cheese. Place in oven and bake for about 20 minutes or until the cheese is melted and the sauce is bubbling. Allow it to rest for about 5 minutes, then top with sour cream, avocado, lettuce, or whatever toppings you prefer.