Preheat oven to 350°F. Cube sweet potatoes, and coat with 1 tbsp oil, salt, and pepper. Bake for 30-35 minutes.
Optional: prepare your vegan ground beef and bake at 350°F for 30-35 minutes. Alternatively, you can use store-bought veggie grounds to save time.
Place beans into a bowl and roughly mash them with a potato masher or fork.
In a large pan, heat a ½ tbsp of oil on medium. Add in diced onion and sauté for 1-2 minutes. Then, add in garlic and the rest of the spices. Cook for another 2-3 minutes on low-medium.
Once spices are fragrant, add in the beans, chipotle peppers, and 1-2 tsp of adobo sauce. Cook on low for another 2-3 minutes, or until well combined. If the pan is looking dry, add in some water 1 tbsp at a time.
Take your bean mixture off the heat. In the same pan, add in lime juice, vegan ground beef (or store-bought veggie grounds), sweet potatoes, and spinach. Combine everything, and set aside.
To assemble, layer some enchilada sauce on the bottom of a casserole dish. Place a tortilla in the dish, fill it with 3-4 tablespoons of the filling mixture, and roll. Continue this step until your casserole dish is full.
Use a generous amount of enchilada sauce to cover the rolled tortillas. Top with sliced jalapeños if you like a little extra spice.
Bake, uncovered, for 25-30 minutes, or until the enchiladas are starting to get nice and crispy.