Roast 400 g diced sweet potato at 210°C/410°F for 20 minutes. Mix with one drained can of black beans, corn, cumin and lime. Roll the filling into 8 corn tortillas, arrange seam-side down over a little enchilada sauce, cover with the remaining 350 ml sauce and bake 20 minutes. Finish with avocado and cilantro. Warm the tortillas first so they bend without cracking.
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