Preheat the oven to 350 degrees F.
Following package directions, combine 1/2 cup of quinoa or brown rice with 1 cup of water and cook according to package directions.
With a fork, poke holes in the sweet potatoes and place them on a plate in the microwave. Microwave for 5-8 minutes or until the sweet potatoes are tender. Remove and let cool.
Meanwhile in a blender or large food processor, combine 1/2 cup sour cream, 1 tbsp. lime juice, avocado, 1/2 cup cilantro, and the green enchilada sauce. Blend until fully incorporated.
Remove the skins from the sweet potato (they should easily peel off) and combine the potatoes with 1/4 cup sour cream and 4 tbsp. cream cheese. With hand mixers, beat until all incorporated.
Stir in the cooked quinoa, black beans, corn, red bell pepper, and remaining lime juice. Mix together.
Evenly fill 10 tortillas with the filling and roll up the tortillas.
Place the filled and rolled tortillas tightly next to each other in a 9 x 13 pan.
Cover with the avocado and cilantro sauce. Top with cheese.
Cover with foil and bake for 20-25 minutes.