Preheat your oven to 400°F (200°C).

Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Roast for 20-25 minutes, or until tender.

In a skillet, heat olive oil and sauté diced onion and minced garlic for about 3 minutes.

Combine roasted sweet potatoes with onion, garlic, black beans, corn, lime juice, and cilantro. Heat through for 5 minutes.

Adjust seasoning with salt, pepper, or lime juice. Reduce oven temperature to 375°F (190°C).

Assemble enchiladas by placing filling in each tortilla, rolling them up, and placing seam-side down in a greased baking dish.

Pour enchilada sauce over the rolled tortillas and sprinkle cheese on top.

Bake for 20-25 minutes, until the cheese is melted and bubbly.

Let the enchiladas rest for a few minutes before garnishing with avocado and sour cream.