Preheat your oven to 400°F (200°C).

Peel and dice the sweet potatoes into small cubes. Toss with olive oil, salt, pepper, cumin, and chili powder. Roast on a baking sheet for about 25 minutes until tender.

In a skillet over medium heat, sauté the onion in olive oil until translucent. Add the minced garlic and cook briefly.

In a large bowl, combine roasted sweet potatoes, black beans, sautéed onion, and garlic. Stir in half of the shredded cheese along with spices.

Fill each tortilla with the mixture and roll tightly. Place seam-side down in a greased baking dish.

Top with remaining cheese and bake for about 20 minutes until golden brown.