Preheat oven to 375°F (190°C).
In a frying pan, heat olive oil over medium heat. Add sweet potatoes and cook until tender, about 10 minutes.
In a mixing bowl, combine cooked sweet potatoes, black beans, corn, cumin, chili powder, salt, and pepper.
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with the sweet potato mixture and roll up. Place seam-side down in the baking dish.
Pour remaining enchilada sauce over the tortillas and sprinkle with shredded cheese.
Bake in the preheated oven for 20 minutes, until cheese is melted and bubbly.
Serve hot and enjoy!