Sweet Potato, Black Bean and Corn Enchiladas

INGREDIENTS

1 tbsp

canola oil

small yellow onion, chopped

2 tsp

chili powder

1 tsp

ground cumin

1 tsp

smoked paprika

lbs. sweet potatoes, peeled and cut into 1" cubes

2 tbsp

water

(1) 15 ounce can black beans, rinsed and drained

1 cup

corn kernels (1 ear of fresh corn or frozen)

salt and pepper,

soft taco size tortillas*

batch 10-Minute Homemade Enchilada Sauce or store bought*

1 1/2 cups

grated cheese (I used Mexican blend)

Chopped fresh cilantro and avocado, for serving (optional)