Steam the sweet potato, onion, and bell pepper until you can pierce the sweet potato easily with a fork (approximately 15 minutes)
Remove vegetables from the steamer with a spoon and add to a medium sized bowl. Add the smoked paprika (1 teaspoon), cumin (1/2 teaspoon), ground coriander (1/2 teaspoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon), and cilantro, and use a potato masher to mash the vegetables until not quite smooth (leave a few lumps for texture).
Add black beans to vegetables; stir to combine.
Add a few spoonfuls (about 1/4 cup) of enchilada sauce to the bottom of a 9x13 baking dish.
Warm the tortillas in the microwave wrapped in a damp paper towel for 30-45 seconds, to help make them more pliable.
Divide the sweet potato mixture evenly into each tortilla, roll, and place seam-side down in the baking dish.
Top enchiladas evenly with remaining enchilada sauce, and sprinkle with the cheese.
Bake covered with foil for 20 minutes in a 375 degree oven. Uncover and bake for 10 more minutes, until cheese is completely melted and starting to brown.
I use my own homemade chipotle enchilada sauce for these, but any store-bought enchilada sauce will work as well.
Love cheese? Add more inside each enchilada, as well as sprinkling on top.
Make ahead directions: cover with foil and keep in your fridge for 3-5 days. Bake covered with foil for 30 minutes, uncovered for 10.
Freezer directions: wrap tightly with foil and freeze for up to 3 months. Bake covered with foil for 45 minutes directly from the freezer, uncovered for 10-15 more minutes.
Make it gluten-free: use corn tortillas instead of flour. I recommend toasting them before to help them not fall apart.
Make it vegan: use your favorite vegan cheese substitute, or leave it out.
Don't like cilantro? Use some fresh lime juice and zest in the filling as a substitute.