Preheat oven to 425˚F. Take a fork and pierce the sweet potato a few times. Place in a roasting pan and bake until tender; 40 to 50 minutes. Alternatively, you can also steam or boil peeled/cubed sweet potato pieces- just pick whichever method is easiest.

While the sweet potato is roasting, combine the tomatoes and spices for the sauce in a pan. Bring to a boil, reduce to a simmer, and let cook until the tomatoes are hot enough to mash and the liquid begins to thicken, 30 to 40 minutes. Mash with a fork to break down tomatoes and stir in the cilantro and vinegar.

For the beans, combine the beans, their liquid, and spices in a separate pan. Bring to a boil reduce to a simmer, and cook until the beans are hot and the liquid has thickened.

Once the sweet potato is done, remove the skin and lightly mash.

To assemble the enchiladas, pour about 1/3 of the enchilada sauce in the bottom of a 9x9 (or similar sized) pan. Take a tortilla, dip it in the tomato sauce to soften, then place in the pan. In the center of the tortilla, layer a scoop of the sweet potatoes followed by a couple spoonfuls of beans, and a small sprinkle of the cheese. Roll the tortilla so that it is seam-side down in the pan and repeat with the remaining tortilla/filling.

Top the enchiladas with the remaining sauce and cheese. Return the pan to the oven, drop the oven temperature to 375˚F and bake until the cheese has melted and is starting to brown, about 20 to 25 minutes. Serve the enchiladas with extra cilantro, hot sauce, and/or sour cream.