Preheat the oven to 400F.
Cook quinoa according to package instructions.
Add 2 T lime juice and chopped cilantro and set aside.
Toss the sweet potatoes with 1/4 c olive oil and spices.
Roast in 400F oven until crispy on the outside and cooked through, about 25-30 minutes.
Heat 2 T canola oil in large sauté pan. Add the peppers and onions and sauté until soft. Season to taste with salt and pepper.
For the enchiladas, combine quinoa, potatoes, peppers and onions.
Steam the tortillas briefly in microwave, by wrapping them in a wet paper towel (about 20 seconds).
Spread a thin layer of burrito sauce over the bottom of a large casserole dish.
Fill each tortilla with filling, roll up, and set seam-side down in the casserole dish.
Pour remaining burrito sauce over the enchiladas and top with cheese.
Turn oven down to 375F and bake until heated through, about 20-25 minutes.
Garnish with fresh avocado, tomatoes and lettuce to serve.