Bean and Potato Vegan Enchiladas

Ingredients

• 1 large sweet potato, chopped into 1/2-inch pieces
• 1 large Russet potato, chopped into 1/2-inch pieces
• 6 tablespoons extra-virgin olive oil
• Kosher salt
• Fresh ground black pepper
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Pinch of crushed red pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried Mexican oregano
• 1 teaspoon sugar
• One 28-ounce can diced tomatoes
• One 15-ounce can black beans, rinsed
• 8 eight-inch corn or flour tortillas
• 1 cup of shredded vegan cheese, optional

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