Preheat the oven to 350 F. Wash and dry all produce that has not been prepped. Warm the sweet potatoes in the oven on a baking sheet for 4-5 minutes.
Wash and dry all non-prepped produce. Once warm, add the potatoes to a large bowl and remove the skin, if desired. Mash the potatoes with a fork, and then stir in the smashed black beans and 2/3 of the Mexican cheese blend.
Pour half of the enchilada sauce into the bottom of a baking dish. Place ½ cup of the sweet potato mixture into the middle of a tortilla,* roll it up and place seam-side down into the baking dish. Repeat with the remaining tortillas and filling. Pour the rest of the enchilada sauce over the enchiladas. Cover the dish with foil, place in the oven and bake for 15 minutes.
After 15 minutes, remove foil from the enchiladas, top with the remaining Mexican cheese mix and return to the oven to bake, uncovered, for an additional 10-15 minutes, or until the cheese is melted and golden. Allow enchiladas to cool for 5 minutes and serve with the corn salsa and the sour cream on the side. Enjoy!
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