Tortilla-free, it is packed with roasted sweet potatoes, black beans, brown rice and enchilada sauce, topped with melty cheese and served with some avocado for a perfect gluten-free weekday dinner!
Place cut sweet potatoes on baking sheet and toss with 1 tablespoon olive oil, cumin, chili powder and salt. Place sweet potatoes in a single layer and bake for 25-30 minutes.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring often, until the onion is tender and translucent.