Place oven rack 8 inches from broiler and preheat broiler. Coat a 7-by-11-inch baking dish with cooking spray.
Cook the sweet potato. You
can boil it until tender or place sweet potato and 1 tablespoon water in a medium microwave-safe bowl and cover with plastic wrap or a plate. Then, microwave on high until tender, about 5 minutes. Drain.
Heat oil in a medium skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add cumin and chili powder and cook for another 30 seconds. Stir in
beans and the drained sweet potato and cook for another minute. Remove from heat. Stir in about a 1/4 cup of the enchilada sauce.
Fill each egg wrap or corn tortilla with about 2 tablespoons of the sweet potato mix. Fold the wraps around the filling and place, seam-side down in the prepared baking dish. Pour the remaining 1/2 cup enchilada sauce evenly over the enchiladas.
Broil until hot and bubbly, 2 to 3 minutes.
Combine queso fresco or Cotija cheese, pepitas and cilantro in a small bowl. Sprinkle over the hot enchiladas. Serve immediately.