Sweet Potato & Black Bean Enchiladas

I'm starting to cook big batches of food to stock the freezer for after my baby arrives.  My frozen meals were looking pretty pasta-heavy, though, so today I decided to add some enchiladas to the mix.  I froze them unbaked, but I couldn't resist making an extra batch to eat right away.

The Ingredients:
12 corn tortillas
1 c enchilada sauce (I used canned tomatillo-based sauce)
3 oz vegan sour cream
3/4 lb sweet potatoes, diced
1 yellow onion, diced
2 cloves garlic, minced
2 c cooked black beans
1 jalapeno pepper, minced
1 t oregano
1/2 t cumin

The Process:

1. Preheat oven to 350°.
2. Steam sweet potatoes until tender, about 8-10 minutes.
3. Meanwhile, saute onions, garlic, oregano, and cumin in a dash of oil over medium-high heat until softened, about 5 minutes.  Add jalapeno and cook an additional minute.  Add beans and sweet potato and remove from heat.
4. Whisk together enchilada sauce and sour cream.  Spread a little less than half of this mixture in the bottom of an oiled 9"x13" pan.
5. To assemble enchiladas, heat each tortilla for about 30 seconds on a hot griddle or skillet until it is pliable.  Place a tortilla in the prepared pan, spread about 1/3 c of filling in the tortilla, and roll up.  Place with the seam-side down so it stays rolled.  Repeat with remaining tortillas.
6. Spread remaining sauce on top of enchiladas.
7. Bake covered for 25 minutes, then uncover and bake an additional 15 minutes or until the edges start to brown.
8. Serve hot with additional enchilada sauce, sour cream, guacamole, or what have you.