Weeknight Enchiladas

My sister recently asked me for more suggestions on dinner ideas. Something I get asked all of the time by my friends. You have 2 young sons (2.5 year old and a 4 month old) - and yet you still cook! Yes...I love to cook. But it is also much healthier, cheaper, and easier for a family with 1 vegetarian, 1 with an egg allergy, and 1 who likes it all!
These are great and you should have leftovers for a few nights!

Veggie Enchiladas:
Corn Tortillas (or flour...but corn make this recipe Gluten Free)
1 Large Can of Enchilada Sauce
1 Large Sweet Onion, diced
1 Large Sweet Potato, peeled and diced
1 Yellow Pepper, diced
1 can black beans, drained and rinsed
Cooked, chopped chicken (I use a rotisserie from the store)
1 bag of shredded cheese (mexican blend is great or whatever you have on hand)
Seasonings: Chipotle Powder, Cumin, Salt and Pepper
Olive Oil
Canola Oil
Roast the diced sweet potatoes, onion and yellow pepper in the oven at 375 for about 20 minutes. Season them with olive oil (just until coated) and a good sprinkling of the chipotle powder and salt and pepper. Add your can of black beans after the mixture is out of the oven. Sprinkle with cumin and TASTE your mixture. After all...this is what is in the middle of your enchiladas. It should be seasoned well.
Spray your pans with nonstick spray. you can use a 9x13 or 2 8x8 (I usually do 2 pans and 1 has chicken). In a small skillet...heat a couple tablespoons of canola oil until hot. Keep over low-medium heat. You have to "flash fry" the corn tortillas so they don't fall apart. Heat each enchilada for about 20 seconds on each side and dip in a bowl filled with the enchilada sauce. transfer to your pan. Fill with your ingredients and roll up. (do some cheese and some of your stuffing mixture). Continue this until you're done rolling your enchiladas. Pour sauce over the top of your enchiladas and cover with cheese.

Bake at 350 for 20-25 minutes. These can also be done the night before and pulled out and popped in the oven.
Serve with rice, a dollop of sour cream, avocado, and a delicious salad or refried beans.