For the garlic-cinnamon sweet potatoes:

1. Preheat oven to 425 degrees F / 220 C. Line a baker's half-sheet pan with parchment paper.
2. Transfer the diced sweet potatoes to the lined sheet pan. Sprinkle with garlic oil, cinnamon, salt, pepper, and if desired, the cayenne pepper. Toss by hand to combine.
3. Transfer the pan to the oven to roast for 25-30 minutes or until fork-tender, lightly caramelized, and skins are crisp. Reserve to the side.

For the spiced rice and beans:

1. Cook the rice according to your preferred method.
   • On the stove:
     • In a medium pot over medium-high heat, add the rice and 1 1/3 cup water. Allow to come to a boil, then reduce heat and cover the pot with a lid. Allow to maintain a gentle simmer for 15-minutes, then turn heat off and allow to continue steaming with the lid on for an additional 10-minutes. Reserve to the side.
   • In an electric pressure cooker:
     • Add the rice and 2/3 cup water. Secure the lid and set to pressure cook on high for 3-minutes. Once finished, allow to natural-release pressure for 10-minutes, then safely quick-release the remaining pressure. Reserve to the side.
   • In a rice cooker: Cook according to your rice cooker instructions then reserve to the side.
2. In a large pot over medium-high heat, add the garlic-infused olive oil. Once shimmering, add the poblano peppers and saute for 2-3 minutes until the peppers begin to soften slightly.
3. Lower the meat to medium. Add the lime juice and zest, ground cumin, chili powder, and Kosher salt and stir to combine.
4. Add the reserved rice, green onions, and black beans and gently stir until the rice is evenly coated in seasoning and the ingredients are well-dispersed and warm through. Taste for salt and adjust if needed. Remove from heat and reserve to the side.

For the chipotle pumpkin sauce:

1. In a medium saucepan over medium heat add the sour cream, pumpkin puree, chipotle chili powder, and Kosher salt. Stir often until well combined and warmed through. Reserve to the side.

To assemble the enchiladas:

1. Lower the heat on the oven to 375 degrees F / 190 C. In a 13 x 9 inch baking dish, add a few spoonfuls of the reserved chipotle pumpkin sauce to the bottom. Using a silicone spatula, spread the sauce to coat the bottom of the dish in a thin layer. Reserve to the side.
2. Lay a flour tortilla flat on a clean surface. Fill with a generous scoop of the spiced rice and bean mixture then a smaller scoop of the roasted garlic-cinnamon sweet potatoes, portioning these out in an oblong shape rather than a mound.
3. Top with filling with a couple of spoonfuls of the chipotle pumpkin sauce, then a sprinkle of the shredded cheese. (You'll use 2/3 of the cheese in the enchiladas and reserve the remaining 1/3 for the top)
4. If you'd like your tortillas to be tucked closed on each end like a burrito, you can fold the two outer edges (the edges that align with the oblong portion of filling) over by about an inch. If you prefer your enchiladas to remain open on the ends, you can skip this step. Fold over one of the remaining wide sides of the tortilla until it covers the filling. You may need to tuck the edges in a bit as you fold the tortilla over if you prefer closed burrito-style ends. Carefully, roll the tortilla forward so that it is fully enclosed and the seam end is on the bottom. Carefully transfer the closed enchilada to the pan, placing it flush with the bottom edge of the pan, seam side down. Repeat until all 8 tortillas have been filled, rolled, and transferred to the pan.
5. Pour the chipotle pumpkin cream sauce over the top of the rolled enchiladas and, using a silicone spatula, spread the sauce evenly across the top until they are evenly covered. Sprinkle the top with the reserved 1/3 portion of cheese.
6. Bake for 35-40 minutes or until the cheese has begun to lightly blister and the enchiladas are warmed through.