Take a medium sized bowl and place your peeled and chopped sweet potatoes and apples into it. Meanwhile, on medium heat, place a heavy set pot (or a large skillet with a lid) on the burner. Add 2 tablespoon of olive oil and add the onion to the pot. You want to sauté the onion until it is golden brown.

Add the chopped sweet potato, apples, black beans, liquids, oregano, salt, pepper, cinnamon, cumin and chili powder into the pot. Stir to make sure everything gets coated, cover the pot, and allow the bean mixture to come together. You are going to keep the heat to a medium heat, do not raise it to medium high heat because it will burn the bottom of the mixture. We want this sweet potato mixture to come together nicely, we want no burnt bits! The thing with this recipe is that you won't need a potato masher, as it cooks down, the food will become mushier and it is just easy to work with. We will achieve this by stirring occasionally. This should cook for an hour.

When you are getting close to your hour mark coming up, preheat oven to 400°F. Now, you are going to want to work with warm tortillas. Warm tortillas can be folded over and this is what we want for this recipe. Because the sweet potato and black bean mixture is soft, we will bake the tortillas with the mixture inside. Place the tortillas in the microwave for 30 seconds or so to warm them up. Take a baking sheet and place the corn tortillas onto the baking sheet. Now, if you are using cheddar cheese (or a cheese that melts), place the cheese on top of the tortillas. Then take the filling (which will be nice and mushy and everything will have come together in your pot) and put it on the tortilla. Fold the warmed tortillas over. Brush them with olive oil, this will allow the tortillas to crisp up a bit in the oven (this step is optional). Place the baking sheet into the oven and bake for 10 minutes. When done, remove the baking sheet from the oven. If you did not place cheese into the tortillas, then add cheese now!