Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium skillet and sauté onion and garlic until soft.

Place the beans, onion and garlic mixture, water, cumin, red pepper, chili powder, smoked paprika, and chipotle sauce into your power blender (such as a Blendtec or Vitamix), secure lid and blend on high (about 30-45 seconds) until chunky. Blend longer for a puree (depending on how you like it, I prefer a little chew). Use a tamper if needed.

Pour mixture into a separate container and rinse bender jar.

Boil the sweet potato pieces in four cups of water until soft, about 10 minutes.

Drain the sweet potato cubes and place in a blender container. Process for 30 seconds on high, using the tamper if needed, until you have a "mostly smooth" mixture.

Divide bean mixture and mashed sweet potatoes evenly between the tortillas. If you are adding cheese, add within each tortilla before folding, saving 1/3 of the cheese for sprinkling over the top.

Fold tortillas burrito-style around the fillings and place in a parchment lined baking pan.

Top with a jar or can of enchilada sauce. Sprinkle with cheese if using.

Bake in the preheated oven until warmed through, about 20 minutes, until bubbly.