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A fun take on enchiladas, that makes for an easy and tasty weeknight dinner.
Preheat oven to 375ºF.
In a large stove top pan, heat over medium high heat and add olive oil. Add cubed sweet potato to pan, season with 1 teaspoon chipotle pepper, salt and pepper. Cover pan and let cook for about 15 to 20 minutes, stirring around a few times, until sweet potato is tender.
Reduce heat to medium low and add black beans and spinach to pan. Season with remaining chipotle pepper and cumin. Stir around until spinach cooks down.
Place flatbread on baking sheet. Brush flatbread with olive oil, and then spoon sweet potato, black bean and spinach mixture evenly on top top. Then spoon or pour enchilada sauce on top, and lastly sprinkle cheeses on top.
Place in oven and bake for 15 to 20 minutes or until cheese is melted.
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