Heat the oven to 350F.

Add the diced sweet potatoes to a 10 x 7 rectangular baking dish. Add the olive oil, ¼ teaspoon salt, cumin, garlic, and chili powder, tossing to evenly coat the sweet potatoes.

Cover tightly with foil, then bake for 30-40 minutes, or until the sweet potatoes are very tender.

Meanwhile, begin the filling by adding the black beans, cream cheese, ½ cup cheese, green chilis, and ¼ cup enchilada sauce in a large bowl. Lightly mash about half of the beans, then stir until all the ingredients are well combined.

When the sweet potatoes are tender, remove the foil and set aside to (you'll be able to use it again later in this recipe). In the same baking dish, lightly mash the sweet potatoes with a fork or potato masher.

Carefully transfer the mashed sweet potatoes to the bowl containing the black bean mixture, scrapping any bits left in the baking dish. Stir until well combined.

To the same baking dish, pour ¾ cup enchilada sauce. Dip both sides of each tortilla into the sauce, stacking each dipped tortilla on a plate.

If the pan is dry after dipping the tortillas, add ¼ cup enchilada sauce to the bottom of the pan.

Fill each dipped tortilla with about 3 tablespoons of the black bean and sweet potato filling. Roll tightly, then nestle into the pan.

Top with the remaining ¼ cup enchilada sauce and ½ cup cheese.

Cover with foil and bake for 30 minutes, or until bubbling around the edges. Remove the foil and bake for an additional 15 minutes or until the cheese is golden brown.

Serve with toppings of your choice.