Preheat your oven to 350°F (175°C) and spray an 8x10-inch baking dish with cooking spray.

Pierce the sweet potato several times with a fork and microwave on high for about 10 minutes or until tender, or roast in a preheated oven at 400°F (200°C) for 45-60 minutes until soft.

Remove the skin from the sweet potato, dice it into 1/2-inch cubes, and combine with the corn and black bean salsa along with about 1 1/2 cups of shredded cheese; gently stir to incorporate.

Pour 1 cup of enchilada sauce across the bottom of your prepared baking dish. Take about 1/3 cup of the filling mixture and place it inside each tortilla shell before rolling them up tightly and placing seam side down in the dish.

Pour the remaining enchilada sauce over the filled tortillas generously before sprinkling with the rest of the shredded cheese.

Bake in the preheated oven for approximately 20 minutes or until the cheese has melted beautifully and is bubbly on top. Optionally garnish with finely diced red peppers or tomatoes, alongside fresh cilantro, before serving.