Sweet Potato and Bean Enchiladas

1 medium sweet potato peeled and cut into 1/2-inch cubes | 1 Tbsp water | 1 Tbsp canola oil | 1 cup thinly sliced yellow onion | 1 tsp ground cumin | 1/2 tsp chili powder | 3/4 cup rinsed no-salt-added pinto beans | 3/4 cup mild green enchilada sauce divided | 12 six-inch egg wraps with cauliflower | 3 Tbsp crumbled queso fresco | 2 Tbsp roasted unsalted pepitas | 2 Tbsp chopped fresh cilantro

1. Place oven rack 8 inches from broiler; preheat broiler. Coat a 7x11-inch baking dish with cooking spray. | 2. Microwave sweet potato with water covered until tender, about 5 minutes. Drain. | 3. Heat oil in skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add cumin and chili powder; cook 30 seconds. Stir in beans and sweet potato; cook until lightly browned, about 1 minute. Remove from heat. Stir in 1/4 cup enchilada sauce. | 4. Place 2 heaping tablespoons filling in center of each wrap; fold and place seam-side down in baking dish. Pour remaining 1/2 cup enchilada sauce over enchiladas. Broil 2-3 minutes. | 5. Combine queso fresco, pepitas and cilantro; sprinkle over hot enchiladas. Serve immediately.