Preheat your oven to 350 degrees and combine the enchilada sauce ingredients in a bowl.

Peel the sweet potatoes and cut into 1/2 inch pieces. Heat olive oil in a heavy skillet over medium heat and saute for 5-7 minutes. Add the diced red onion and continue to saute until the vegetables are softened, about 5 more minutes. Add the black beans, green chilies and 1 cup enchilada sauce and cook until heated through.

Spread a cup of enchilada sauce on the bottom of a 9″ x 13″ baking dish. Fill each tortilla with about 1/2 cup of the sweet potato mixture and a small handful of shredded cheese. Roll the tortilla up and place it into the baking dish. Repeat for the remaining tortillas and pour the rest of the enchilada sauce on top. Top with the remaining shredded cheese.

Bake for 25 minutes or until the cheese is starting to turn golden brown on top. Remove from oven and let cool 10 minutes before serving.

Serve garnished with lime, sliced avocado, fresh cilantro and sour cream.