Black bean and sweet potato enchiladas with avocado sauce

Ingredients
1 sweet potato, peeled and chopped
1 yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
14 ounce can black beans, drained and rinsed
1 cup green enchilada sauce
1/4 cup nutritional yeast
1.5 teaspoons ground cumin
2 tablespoons lime juice
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
4 large tortillas

Ingredients for avocado sauce
2 avocado, peeled and pitted
2 tablespoons water
3 tablespoons lime juice
1 cup cilantro, chopped
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon ground cumin


Directions

• Add a sweet potato to boiling water and cook for 5 minutes to soften. 
• Heat a small amount of oil in a large pot over medium heat. Add onion and garlic. Cook until the onion starts to soften. Add bell pepper, black beans, and potato and cook for an additional few minutes. 
• Mix in enchilada sauce, nutritional yeast, cumin, lime juice, chili powder, and cayenne pepper.
• Add some of the mixture to a tortilla, wrap, and place in a large casserole dish. Repeat with the remaining tortillas. Pour any leftover filling onto the bottom of the casserole dish.
• Bake at 350 for 20 minutes.
• Combine the avocado sauce ingredients in a blender or food processor. Mix until smooth. Spread on top of the tortillas.