In a large skillet (I used Cast Iron), heat 1 Tbsp Olive Oil over medium-high heat then add sweet potato cubes. Cook for 5-7 minutes or until sweet potatoes just start to soften. Add in the diced green pepper and cook for an additional 2-3 minutes.
Add the ground beef and diced onion to the skillet with the sweet potato and green pepper. Sprinkle on the cumin, chili powder, salt, and pepper. Cook until ground beef is cooked through.
Pour the two cans of enchilada sauce and the can of black beans into the ground beef and vegetable mixture. Let simmer for 5-7 minutes.
Stir cooked rice into skillet mixture and let cook for 2-3 minutes. Spoon into bowls and top with desired toppings (cheese, sour cream, torn tortillas, green onion, etc).
Note: adding toppings will add possible allergens.