Vegan Sweet Potato & Spinach Enchiladas

Name: Vegan Sweet Potato & Spinach Enchiladas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 2 tsp olive oil; 1 kg sweet potatoes, chopped into cubes; 2 red onions, sliced thickly; large handful of spinach; ½ tsp ground cumin; ½ tsp paprika; ½ tsp dried oregano; salt and pepper; 400g (14 oz) tin black beans, drained (drained weight 235g or 1 1/3 cup); 198g (7 oz) tin sweetcorn, drained (drained weight 165g or 1 cup); 400g (14 oz) passata; 1 tbsp tomato puree; 1 ½ tsp garlic powder (or 1 small clove of garlic, crushed); generous pinch paprika; generous pinch chilli powder (or chilli flakes); 6 large flour tortillas; 150g (1 1/3 cups) vegan cheddar, grated; a handful of fresh coriander, chopped to garnish