Cut the stems and scrape the seeds from the dried chilis. Soak in boiling water for at least 30 minutes, drain, pat dry, and set aside.

Preheat oven to 425F.

Make a roasting pouch with all 6 gloves of garlic, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp olive oil. Slice tops from tomatoes and quarter 1 whole yellow onion.

Lay vegetables and pouch on a lined baking sheet cut-size up and sprinkle with 2 tbsp olive oil and 1 tsp salt. Roast for 20-25 minutes.

Add roasted tomatoes, roasted onion, 4 roasted garlic cloves, soaked guajillo chilis, cocoa powder, and lime juice to a blender and blend until relatively smooth.

Transfer blended enchilada sauce to a small saucepan and bring to boil, then reduce to simmer. Simmer until sauce has thickened slightly, about 5-7 minutes. Set aside.

To make the frijoles con camotes filling, finely dice 1/2 red onion, sweet potato, and the remaining 1 roasted garlic clove.

Add to a large skillet with black beans, 1/4 cup water, and remaining 1 tbsp fajita seasoning. Cover and cook on medium-high until all water has evaporated and sweet potatoes have steamed, about 3-5 minutes, then stir and add remaining 1/4 cup water.

Cover until all water has evaporated, then sauté for an additional 2-3 minutes until lightly browned. Set aside.

Begin assembling enchiladas in one or two casserole dishes, depending on size. Add a layer of 1/2 cup enchilada sauce to the bottom, then wrap roughly 1/4 cup filling of choice into a flour tortilla and add to the dish seam-side down.

Repeat until dish is filled, then layer on an additional 1 cup enchilada sauce and 1/4 cup cheese.

Lower oven temperature to 350F and bake for 10-15 minutes, or until cheese is melted and the edges have become browned and crispy. Serve topped with sour cream, avocado, cilantro, and jalapeno cream.