Bean and Potato Vegan Enchiladas

Name: Bean and Potato Vegan Enchiladas
Ingredients: 1 large sweet potato, chopped into 1/2-inch pieces; 1 large Russet potato, chopped into 1/2-inch pieces; 6 tablespoons extra-virgin olive oil; Kosher salt; Fresh ground black pepper; 1 small yellow onion, chopped; 2 cloves garlic, minced; 1 jalapeño, seeded and chopped; 1 tablespoon chili powder; 1 teaspoon cumin; Pinch of crushed red pepper; 1 teaspoon smoked paprika; 1/2 teaspoon dried Mexican oregano; 1 teaspoon sugar; One 28-ounce can diced tomatoes; One 15-ounce can black beans, rinsed; 8 eight-inch corn or flour tortillas; 1 cup of shredded vegan cheese, optional