Add the olive oil, chopped sweet potato and onion to a large skillet and heat over medium-high. Saute, stirring occasionally, for 8 minutes

Add the bell pepper, ground cumin, chili powder, and salt. Saute, stirring occasionally until vegetables have softened, about 10 to 12 minutes. Note: if vegetables begin drying out or sticking to the skillet at any point, reduce the heat to medium and add a few tablespoons of water to help steam and cook the vegetables.

Add the spinach and black beans to the skillet. Cover and cook 2 to 3 minutes, until spinach is wilted. Remove from heat and set aside.

Preheat the oven to 350 degrees F. Pour about ¼ cup of the enchilada sauce in the bottom of a 8” x 8” square casserole dish and spread evenly to coat the bottom.

Pour 1/2 cup of enchilada sauce in a large-mouth bowl. Dip both sides of each tortilla in the sauce, ensuring the whole tortilla is coated.

Add the vegetable filling to the center of each tortilla and roll them up. Place enchiladas in the casserole dish, snuggling them close together. Pour the remaining sauce over the enchiladas and sprinkle the cheese on top.

Bake on the center rack of the preheated oven for 20 minutes until cheese has melted. Allow enchiladas to cool 15 minutes before serving with beans and rice.