Preheat oven to 180°C (350°F).
Roast diced sweet potatoes with a little oil until tender.
Heat a pan and sauté onions and garlic until soft.
Add black beans, roasted sweet potatoes, and spices; mix well.
Fill tortillas with the mixture and roll them up.
Place rolled tortillas in a baking dish and pour enchilada sauce over them.
Bake for 20–25 minutes until heated through.
Garnish with fresh herbs and serve warm.