Begin by cooking rice according to the package instructions
While the rice is cooking, peel and chop two cups of sweet potatoes. In a large skillet add 2 tbsp of olive oil along with your sweet potatoes and cook over medium heat. Cook until tender (about 8-10 minutes)
Now add in the sweet peppers (and onions if you want to include them). Saute for another 3-4 minutes
Add in the black beans and minced garlic. Stir and cook for a few more minutes
Once done cooking, transfer your sweet potato and veggie mix to a bowl and mix in your cooked rice along with 1 cup of salsa.
Add in your taco seasoning, cilantro and lime juice. Mix well. Note: I used my own blend- equal parts (1 Tbsp each): Black pepper, chili powder, salt, smoked paprika, garlic powder, onion powder, and cumin. Grab the dish you would like to use and grease it well. Smooth the bottom of the pan with 3/4 cup of salsa. Scoop about 1/2 cup of the mix onto each tortilla
Fold each end and roll them up. Place each one with the seam face-down in your dish and pour enchilada sauce over each tortilla. If you'd like, you can add shredded cheese now or after they're finished cooking in the oven. Cook for 15-20 minutes.
Add your favorite toppings (more cilantro, cheese or avocado) and enjoy!