Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic.
Add chopped bell pepper, onions, and black beans and toss to combine.
Cook for a few more minutes, until sweet potatoes are completely tender.
Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine.
Preheat oven to 350 degrees F.
Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.
Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese.
Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.
Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like).
Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.
Garnish with chopped avocado and cilantro.
Vegan enchiladas: leave out the cheese!Additional vegetable ideas: sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.Green sauce: You can also substitute red sauce for green, if that's what you prefer.Make ahead Instructions: Make the enchilada filling and store it separately in the refrigerator up to 2 days ahead of time. Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an air-tight containerFreezing Instructions: Make the enchiladas through step 9 (roll the filling in tortillas but don't cover them in sauce). Cover the pan with a double layer of tinfoil and freeze for 2-3 months. Allow the enchiladas to thaw overnight in the refrigerator. Bake as directed.