Preheat oven to 375°F
In a large skillet, heat olive oil over medium heat. Add sweet potatoes and sauté until softened, about 10 minutes.
Add black beans, chili powder, garlic powder, cumin, and oregano to the sweet potatoes. Stir to combine and cook for another 5 minutes.
Grease a 9-by-13-inch baking dish with olive oil.
Spoon about one-third of the enchilada sauce into the pan.
Place a flour tortilla on a plate and spoon about one-third cup of the sweet potato-black bean mixture into the center of the tortilla. Sprinkle with shredded vegan cheese and roll up into an enchilada. Place in the pan.
Repeat steps 5 and 6 with the remaining ingredients until the enchiladas are all in the pan.
Top the enchiladas with the remaining enchilada sauce and shredded vegan cheese.
Bake for 25 minutes or until the cheese is melted and bubbly.