Preheat oven to 350 F.
Steam bake the sweet potatoes for an hour. Let cool before peeling and cutting. Cut them into bite size chunks and add them to a mixing bowl.
To the sweet potatoes, add the drained and rinsed black beans and salsa. Gently combine.
Spoon the sweet potato mixture into the corn tortillas, roll and place seam side down in the baking dish. Repeat for all the tortillas. Pour the red enchilada sauce over the top and then add the shredded cheese over the sauce.
Bake at 350 F for 25 minutes, or until cheese has melted and sauce is bubbly.
Let cool slightly before serving.
Prepare veggie or fruit as side.
Serve Sweet Potato Black Bean Enchiladas with veggie or fruit.