Sweet Potato & Cauliflower Enchiladas

Sauté 1/2 white onion in avocado oil for about 5 minutes over medium heat. Add in 1 1/2 cups chopped and peeled sweet potatoes. Pour in 2 tbsp water and cover for about 10 minutes. Once the potatoes are soft, add in 1 cup of chopped cauliflower florets and cover for another 5 minutes. Add in 2 cans drained and rinsed black beans and season with 1 tsp salt, pepper, chili powder, cumin, paprika and a dash of cayenne. Stir to combine then add to your tortillas. Roll them up the best you can and place the rolled side down on the baking dish. Cover with sauce & cheese then bake for 20 minutes at 350 degrees. Top with Greek yogurt, avocado, Pico de Gallo, cilantro and fresh diced jalapeño!