Awwwww yeah. It’s sweet potato and black bean enchilada time. My former roommate Morgan makes the most delicious enchiladas from this recipe. She uses flour tortillas and so do I. I know this is not very authentic or foodie-like of me, but they’re just so soft. I also added some fresh roasted corn. I also ran out of canned green chiles, on top of forgetting to pack a can opener, so I had to roast my own. I held them over an open flame for 30 seconds before I heard a popping sound, freaked out, and had to just tuck them to sleep in a hot, hot oven.