Black Bean and Sweet Potato Enchiladas

Preheat the oven to 425F and line a sheet pan with parchment paper.
Toss the diced sweet potato with 1 tbsp of the olive oil, 1/2 tsp of the salt, the cumin, and chili powder, then spread in a single layer on the sheet pan.
Roast the sweet potato 20 to 25 minutes, stirring once halfway, until fork-tender and lightly caramelized at the edges.
While the sweet potato roasts, heat the remaining 1 tbsp olive oil in a skillet over medium heat and cook the onion 4 to 5 minutes until softened.
Add the garlic and cook 30 seconds until fragrant.
Stir in the black beans, corn, and roasted sweet potato, then remove from heat and season with the remaining 1/2 tsp salt.
Reduce oven temperature to 375F.
Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.
Warm the tortillas briefly (about 20 seconds in a dry skillet or 30 seconds wrapped in a damp towel in the microwave) so they roll without cracking.
Spoon about 1/3 cup of the sweet potato and bean filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the shredded cheese-style topping over the top.
Cover the dish loosely with foil and bake 20 minutes, then uncover and bake 5 to 10 minutes more until the sauce is bubbling at the edges and the topping is melted.
Let the enchiladas rest 5 minutes before serving so the filling sets.
Scatter chopped cilantro over the top and serve with lime wedges.