Toss the chopped sweet potatoes with 1 tablespoon of olive oil in a large mixing bowl then arrange on a baking sheet. Roast at 400F for 30 minutes, flipping once halfway through.

As the sweet potatoes bake, heat a large skillet over medium heat and warm 1 tablespoon of olive oil. Add the onion and garlic and cook until onion is soft and translucent and garlic is fragrant. Stir in the black beans, lime juice, and seasoning. Remove from heat and set aside. Once sweet potatoes are cooked, toss to combine.

Spray a 9x13 baking dish with cooking oil and pour enough enchilada sauce into the bottom to lightly cover. Assemble the enchilada casserole by adding a single layer of tortillas to completely cover the bottom of the pan. You may have to cut the tortillas to make them fit in the dish.

Top with enchilada sauce then layer about ⅓ of the sweet potato bean mixture. Make a second layer of tortillas, enchilada sauce, and filling. Finally, repeat a third time.

Reduce the heat of the oven to 375F and bake casserole for 20-25 minutes. Remove from oven, let cool slightly, slice, and serve!