2 small sweet potatoes
2 tablespoons olive oil, divided
1 yellow onion, diced
1 red bell pepper, seeds removed and diced
2 cloves garlic, minced
3 cups packed spinach leaves
1 (15 oz) can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon fresh lime juice
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (10 oz) cans Old El Paso mild red enchilada sauce
9-10 small corn tortillas
2 cups shredded Mexican blend cheese or cheddar cheese
1 avocado, pitted and diced, for garnish