Preheat your oven to 375°F (190°C).

If using homemade enchilada sauce, blend ingredients until smooth. If using store-bought, set aside.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté onion for 2-3 minutes until fragrant and translucent.

Add red bell pepper, diced yam, minced garlic, and a pinch of salt to the skillet. Cook for 7-9 minutes until veggies are tender.

Stir in corn and spices (cumin, coriander, oregano). Sauté for an additional 3 minutes.

Remove skillet from heat and fold in black beans and half of the cilantro. Season with salt and pepper to taste.

Grease a 9x13 baking dish with cooking spray or olive oil. Spread ½ cup of enchilada sauce across the bottom.

Fill tortillas with the vegetable mixture, sprinkle cheese if desired, roll, and place in the baking dish seam-side down.

Top the filled enchiladas with remaining sauce and sprinkle cheese on top.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-10 minutes until cheese is bubbly.

Let the enchiladas rest for 10-15 minutes before serving. Garnish with remaining cilantro.

Serve with Mexican slaw or guacamole on the side.