Saute sweet potatoes and onion in large frypan in 1 Tablespoon oil, just until tender. Add water or apple juice to prevent sticking. Add beans, cumin, cinnamon, and salt. Cook until heated through. Divide bean mixture and cheese among the torillas and roll up. Place in a 9x13 inch pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350 for 20-25 mintes. Garnish with sour cream, salsa, and fresh cilantro.
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