Combine 2 cups sweet potatoes, garlic powder, onion powder, olive oil, chipotle powder, pepper, and cumin in large bowl and stir well. Transfer contents from the bowl to a roasting pan lined with parchment paper. Roast for 25 mins at 350 degrees.Remove from oven and let cool. Rinse black beans and set aside.
Combine roasted potatoes, beans and goat cheese in large bowl used for potatoes previously. Stir gently to combine.
Spray a 9x9 glass baking dish with avocado oil. Pour 1/4 can of enchilada sauce over bottom of dish, evenly coating it.
Cut four (5) corn tortillas in half with a sharp knife. Line the bottom of the baking dish with (4) pieces.
Add contents from large bowl on top. Spread evenly. Add 1/2 can of enchilada sauce on top.
Take (6) pieces of tortilla and cover the contents of the baking dish. Top the tortillas with remaining enchilada sauce and spread evenly. Sprinkle with reduced fat Mexican shredded cheese blend.
Cover dish and put in pre-heated oven(425 degrees). Bake for 30 minutes.
Uncover and turn on broiler(hi). Broil for 5 minutes. Remove from oven and cool.
