Sweet Potato Black Bean & Spinach Enchiladas

INGREDIENTS

large sweet potato, peeled and diced (approx. 2 cups)

1 tbsp

high heat oil (I like this avocado oil)

1 15 ounce can

black beans, drained and rinsed

5 oz

fresh spinach, chopped

1/2 cup

corn kernels (fresh or frozen and defrosted)

red bell pepper, cored and diced

jalapeno, cored and diced

green onions, thinly sliced

1/2 cup

cilantro leaves, chopped

2 tsp

ground cumin

1 tsp

chili powder

juice of 2 limes

tortillas, corn (for GF option) or whole wheat

24 oz

salsa or enchilada sauce

1 cup

shredded cheddar/monterey jack cheese (or vegan cheese)

avocado and/or cilantro for topping (optional)