Heat a large pan over medium heat and add the water and onion. Sauté onion for 2 minutes and then add the peppers and sweet potato. Cook vegetables until tender, 7-10 minutes.
Next, add the black beans and all the spices. Stir and let cook for 2 minutes.
Pour enchilada sauce in, mix until combined and then cook until everything is heated through, about 5 minutes.