To prepare the chili sauce, add to a blender or food processor, the 3 pasilla or poblano peppers, olive oil, garlic, cumin, cilantro, tomato paste, juice of one lime, dates or honey and one cup of water. Blend until smooth.

Continue to add water until the chili sauce is at desired consistency. I like my chili sauce on the thin side, much like an enchilada sauce. Season to taste with salt.

Preheat the oven to 375F.

Place the diced sweet potatoes in a bowl and toss them with the olive oil. Then toss them with the chili powder, cumin, coriander and salt. Transfer the sweet potatoes to a parchment lined baking sheet and bake for about 10 minutes or until done. Remove the sweet potatoes from the oven and let them cool for about five minutes.

Cut each tortilla in half. Dip a tortilla half in the chili sauce and place it in the bottom of a 9-inch square or 11 x 7-inch baking pan. You’ll probably need about 6-8 halves. Sprinkle the tortilla halves with half of the sweet potato, then half of the black beans, follow with half of the avocado, cilantro and a sprinkling of Cotija cheese. Top the veggies with another round of chili dipped tortillas and repeat with the remaining veggies and Cotija cheese.

Top the veggies with one more layer of the chili dipped tortillas. Then sprinkle the mozzarella cheese over the top. Cover with aluminum foil and bake at 375F for about 30 minutes. Remove the foil and let the tortilla bake for another 5-10 minutes. Remove from the oven and garnish with the black olives and additional cilantro if desired.

Serve with additional avocado, sour cream and fresh sliced limes.