Saute onion until softened, then add the chopped sweet potato with a 1/4 cup of water and cover the pan to cook the potatoes. Cook for 15 minutes.
When potato is fork tender, add the peppers and beans. If your skillet is not large enough for all ingredients, transfer the potatoes and onions to a bowl, then continue to saute the peppers and beans.
Add the spinach in batches, stirring until it wilts, adding more as the spinach cooks.
Add 1/2 cup of the red sauce to the bean mixture and combine with the sweet potatoes and onion. Stir in the cilantro.
Preheat oven to 350. Lightly oil the baking pan you're going to use. Add 1/3 cup of the red sauce in the bottom of the pan and spread evenly.
For traditional rolls: Add 1/3 cup of the vegetable mixture to a tortilla, roll and place seam side down. Repeat this until your pan is full. Cover with red sauce.
To make a layered bake: overlap tortillas slightly to line the bottom of the pan. Scoop half of the vegetable mixture over the tortillas, cover with another layer of tortillas and half of the red sauce. Repeat with the remaining vegetable mixture, layer with tortillas and remaining red sauce. You will likely need more tortillas for this method.
Bake 20-30 minutes at 350.
Serve with non dairy sour cream and / or guacamole