Heat oil in a skillet. Add onion and cook until soft. Add shredded sweet potato, salt, garlic and onion powder, stir and sauté for about 5 mins. Remove from heat.

Pre-heat oven to 350F degrees. Now, let's assemble the enchiladas (see picture above).

Place an individual tortilla on a plate. Spread 1 tbsp of enchilada sauce in the center of the tortilla. Then add a line with 2 tbsp sweet potato, 2 tbsp beans, a handful of cheese and sprinkle with fresh scallion. Roll the tortilla tight.

Cover the bottom of the casserole or pyrex dish with enchilada sauce then place rolled enchiladas tightly next to each other. Pour remaining enchilada sauce over the rolled enchiladas. Sprinkle with cheese and bake for 20 minutes.

Remove from oven. Garnish with fresh cilantro and scallion, more beans if you wish. Serve with fresh lime slices and avocado.