Preheat your oven to 375 degrees Fahrenheit. Microwave the sweet potatoes for 1 minute in the microwave. Then, cut in half lengthwise and place face down on a baking sheet. Cook in oven for 25 minutes, until soft. Let cool. Remove skin and mash.

In a pan add a small amount of butter, onions, garlic, and red peppers and cook on low until onions are caramelized.

In a medium bowl combine, mashed sweet potato, black beans, corn, black olives, cumin, garlic powder, chili powder, salt and pepper to taste, ⅓ cup of the cheese, juice of half the lime, cilantro, and pepper mixture.

Spread ⅓ cup of enchilada sauce to bottom of a 13X9 baking pan.

Place your tortilla shells in a circle on a plate and microwave for 15 seconds. Add ½ Cup of the filling to each. Roll and place the crease side down. Repeat until mixture is used (mine made 7).

Change oven to 350 degrees Fahrenheit. Cover with remaining enchilada sauce and about 2 cups of cheese. Cook for 30 minutes. Once done add any additional toppings. See notes.