Chicken, Black Bean & Sweet Potato Enchiladas

Recipe adapted from newest obsession

1 c sweet potato, peeled and cut into a 1/4 inch dice
12 6 inch corn tortillas
1/2 tablespoon canola oil
1 med. white onion, thinly sliced
1 tsp. chili powder
1/2 tsp. cumin powder
1/4 tsp. allspice
1/4 tsp. sea salt
freshly ground black pepper, to taste
1 1/4 cups slow cooked chicken, shredded
1 can black beans, rinsed and drained
juice of 1 lime (1-2 tbsp.)
2 1/2 cups (20 ounces) prepared enchilada sauce (make sure you check the ingredients list on your enchiladas sauce!)
1 cup low-fat Mexican cheese blend
1/4 cup cilantro, chopped
Heat enough water in a medium saucepan to boil the sweet potatoes. Once boiling, add sweet potatoes and cook for 5-7 minutes, until fork tender. Drain and set aside.
Preheat oven to 400̊. Place tortillas in 8×12 baking dish and cover with aluminum foil. Place in oven to warm for 5-10 minutes while preparing the filling.
Heat oil in a large skillet over medium heat. Add onion, chili powder, cumin, all spice, sea salt, and black pepper and sauté for 2-3 minutes, until onion is soft. Increase heat to medium high. Add sweet potatoes and black beans and sauté for 4 minutes. Add chicken and sauté 2 more minutes. Remove from heat and stir in lime juice.
Remove tortillas from oven, place in a tortilla warmer or plate covered with a towel to keep warm.
Pour enough enchilada sauce in the 8×12 baking dish to evenly cover the bottom (about 3/4 cup). Working one by one, place a heaping 1/4 cup of the chicken, sweet potato, and black bean mixture inside a tortilla, roll up, and place seem side down in baking dish.
Pour remaining enchilada sauce on top, using however much is needed to cover. Cover baking dish with aluminum foil and bake for 15 minutes. Remove from oven, top with cheese, and bake uncovered for 7 more minutes until cheese is nice and bubbly.
Top with cilantro and serve.