Crockpot Black Bean and Sweet Potato Enchiladas

Crockpot Black Bean and Sweet Potato Enchiladas

1 can black beans (15 oz) rinsed and drained
1 sweet potato, peeled and cut into 1/2-1 inch pieces
2 cups corn, fresh or frozen
6 tomatoes, diced
1 packet taco seasoning (or make your own: 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon red pepper flakes, salt and pepper to taste)
1 can pumpkin puree (not pumpkin pie filling) (optional)
2 cups Mexican cheese blend, shredded
1 can red enchilada sauce
9 Corn tortillas (6 inch)
Optional toppings: sliced green onions, sour cream or salsa

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