Pierce the sweet potatoes with a fork, microwave on high for 6-8 minutes until soft, or roast at 375°F for 45 minutes. Mash and set aside.

Rinse and drain black beans, combine with cumin and chili powder in a bowl, mix well and let sit.

Beat eggs in a bowl, heat skillet with a little oil, pour eggs, stir gently for 3-4 minutes until fluffy, remove from heat.

Warm tortillas on a microwave-safe plate covering with a damp paper towel for 15-20 seconds.

On each tortilla, spread mashed sweet potatoes, add scrambled eggs, spiced black beans, avocado, and cheese. Drizzle with enchilada sauce and roll tightly.

Serve immediately or warm in the oven/microwave. Pair with sour cream or salsa.