Preheat your oven to 400°F (200°C).

In a large bowl, toss diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.

Spread the seasoned sweet potatoes on a baking sheet and roast them for about 20-25 minutes.

In a large pan, heat olive oil over medium heat. Add chopped red onion and minced garlic, sautéing for about 3 minutes until the onion is soft.

Add the roasted sweet potatoes, black beans, frozen corn, fresh lime juice, and chopped cilantro to the pan. Stir gently to combine and heat through for about 2-3 minutes.

Taste the filling mix and adjust the seasoning with more salt and pepper if needed.

Lower your oven temperature to 375°F (190°C).

Take whole wheat tortillas and fill each one with a scoop of the sweet potato mixture. Roll tightly and place seam-side down in a baking dish.

Pour enchilada sauce evenly over the rolled tortillas.

Generously sprinkle shredded cheese on top of the enchiladas.

Bake for 20-25 minutes or until the cheese is melted and bubbly.

Serve hot, garnished with sliced avocado and sour cream if desired.