Preheat the oven to 200 degrees Celcius.
Put the diced sweet potato in the oven and let it bake for 10 minutes, or until soft.
Meanwhile preheat a nonstick pan over medium heat with some olive oil.
Add chopped onion and let it fry for 2-3 minutes, until it starts to get soft and a little browned.
Add garlic, red bell pepper and chili to the pan and fry for another 2 minutes.
Add smoked paprika, oregano, ground cumin and black beans and let it fry for 5 minutes.
Add the canned tomatoes and let it shimmer for 10-20 minutes.
Take out the sweet potatoe from the oven when ready and add into the black bean stew and let it cook during the remaining time in the sauce.
Meanwhile slice the zucchinis thinly, but not too thin. I used a manolin and had it on thickness 3 out of 4.
Lay out 3-4 slices of the zucchini, slighly overlapping. Top with the bean stew, roll up and transfer to a baking dish. Repeat with remaining zcchini slices.
Pour the remaining stew over the enchiladas and top with the two cheeses.
Bake in the oven for 15 minutes.
Higher the temperature to 225 degrees Celsius and bake for another 5 minutes, or until the cheese is starting to get golden brown.