Sweet Potato and Black Bean Enchiladas

Ingredients

• 1 large sweet potato, cubed
• 1 small onion, chopped
• 1 small sweet red pepper, chopped
• 1/2 cup minced fresh cilantro
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) enchilada sauce
• 12 corn tortillas (6 inches), warmed
• 2 cups shredded Monterey Jack cheese, divided
• Optional: Cubed avocado, sour cream, salsa, minced cilantro and hot sauce