Preheat the oven to 400 degrees.
Toss the peeled and diced sweet potatoes with one tablespoon of avocado oil, cumin, salt and pepper. Spread in a single layer on a lined baking sheet. Roast at 400 degrees, about 35 to 40 minutes, until soft. Remove from the oven and set aside. While the potatoes are roasting, prepare the sauce.
Reduce the oven to 350 degrees.
Combine the sweet potatoes with the black beans and 1/4 cup of the enchilada sauce.
Add a thin layer of sauce to the bottom of a 9x13 baking dish.
Lay one of the gluten free wraps in the baking dish. Add a generous portion of the potato and bean mixture. Roll up the wrap and place, seam side down in the baking dish. Repeat with the remaining five wraps.
Pour the remaining enchilada sauce over the wraps, spreading it into the cracks between wraps.
Bake the enchiladas at 350 degrees for 15 to 20 minutes, until they are warmed through. Garnish with slices of avocado, sliced green onions, toasted pumpkin seeds, and/or chopped fresh cilantro.