Sweet potato and black bean enchiladas

This one is especially for Cystal because it's dairy free.

INGREDIENTS
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small chile, seeded and minced
One 15-ounce can black beans, drained and rinsed (I usually use more beans)
One 14.5-ounce can diced tomatoes, drained (I usually keep some of the liquid so things aren't dry, and use more tomatoes)
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2 cups salsa
8 large flour tortillas
1/4 cup finely chopped red onion
Optional: pears (I like putting them in just before baking. They bring out the sweet potato.)

1. Preheat oven to 400F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.
2. Turn oven down to 350F. Heat the oil in a large skillet over medium heat. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.
3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside. 4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with red onion.
5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately, with sour cream if desired.
Serves 8.