Sweet Potato Black Bean Enchiladas

Begin by sautéing 1/2 chopped white onion in 1 tbsp avocado oil for about 5 minutes on medium heat. Once translucent, add in 2 medium peeled and cubed sweet potatoes and 2 tbsp water. Cover and let it cook for about 10 minutes or until potatoes are soft. Then add in 2 cans drained and rinsed black beans and fresh corn cut from 2 cobs. Season with salt & pepper, garlic powder, chili powder, cumin and a dash of cayenne. Take this mixture, a generous drizzle of red enchilada sauce, and some Mexican cheese and add it to an almond flour tortilla. Roll them up and place in a baking dish. Repeat until you’re all out of space. Cover with the remaining red enchilada sauce and cheese and bake at 350°F for about 20 minutes. Top with pico de Gallo, cilantro, jalapeño and Greek yogurt.