Preheat oven to 375 degrees F. Spray 9x13" baking dish with cooking spray.

In a large skillet, cook chorizo, breaking it up into small pieces.

Once cooked, remove from skillet, keeping some of the grease.

Add sweet potato and onion, and olive oil if you think it's needed. If there's enough grease from the chorizo leftover you might not need all 2 tablespoons of the olive oil.

Cook until sweet potatoes are softened, stirring often, about 10 minutes.

Add garlic, cumin, chili powder, black beans, and chorizo back to the skillet, and cook another minute.

Spread a thin layer of enchilada sauce over the bottom of a 9x13" baking dish.

Prior to filling the tortillas with the chorizo mixture, place tortillas on a microwave-safe dish and top with a damp paper towel. Microwave for 45-60 seconds to warm the tortillas. This will make them much easier to roll with the filling.

Place ⅓-1/2 cup of chorizo filling in each tortilla, and roll up placing seam side down in the baking dish. Place the enchiladas very close to each other so they don't roll open. You might have some filling leftover - we did! It was great heated up and topped with fried eggs or as enchilada filling.

Pour remaining enchilada sauce over the top.

Sprinkle with shredded cheese.

Bake in preheated oven for 25-30 minutes, until cheese is melted and enchiladas are bubbling.

Top with desired garnishes.

Serve and enjoy!